Shrimp and Edamame Dumplings

Shrimp and Edamame Dumplings Recipe
Photo: Brian Woodcock; Styling: Cindy Barr


Having multiple sets of hands makes dumpling assembly easy and fun. To make ahead, dust the uncooked dumplings with cornstarch. Freeze in a single layer on a baking sheet. Store frozen dumplings in a large zip-top plastic bag in the freezer up to one month.


Serves 4 (serving size: 6 dumplings and 1 1/2 tablespoons sauce)
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 45 Minutes

Nutritional Information

Calories 211
Fat 2.6 g
Satfat 0.3 g
Monofat 0.4 g
Polyfat 0.6 g
Protein 12 g
Carbohydrate 35 g
Fiber 2 g
Cholesterol 44 mg
Iron 2 mg
Sodium 504 mg
Calcium 58 mg


1/2 cup frozen shelled edamame (green soybeans)
1 teaspoon cornstarch
2 teaspoons lower-sodium soy sauce
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1 teaspoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon dark sesame oil
18 medium shrimp, peeled and deveined (about 8 ounces)
1 large egg white
1/2 cup finely chopped napa (Chinese) cabbage
1 tablespoon hot water
2 teaspoons brown sugar
2 tablespoons fresh lime juice
1 teaspoon chili garlic sauce
1/2 teaspoon fish sauce
24 round wonton wrappers or gyoza skins
Cooking spray
1/2 cup water, divided


1. Cook edamame according to package directions; drain. Rinse under cold water; drain.

2. Combine cornstarch and next 8 ingredients (through egg white) in the bowl of a food processor; pulse until finely chopped. Combine edamame, shrimp mixture, and cabbage in a bowl. Refrigerate mixture 10 minutes.

3. Combine 1 tablespoon hot water and brown sugar in a bowl, stirring until brown sugar dissolves. Stir in lime juice, chili garlic sauce, and fish sauce.

4. Working with 1 wonton wrapper at a time (cover remaining wrappers to keep them from drying), moisten outside edge of wrapper with water. Spoon about 1 1/2 teaspoons shrimp mixture into center of circle. Fold wrapper over filling; pinch edges together to seal. Repeat procedure with remaining wrappers and shrimp mixture (cover formed dumplings to keep them from drying).

5. Heat a large skillet over high heat. Coat pan with cooking spray. Arrange 12 dumplings in pan; cook 1 minute. Turn dumplings over. Carefully add 1/4 cup water to pan; cover immediately. Cook 2 minutes; place cooked dumplings on a platter. Wipe pan with a paper towel. Repeat procedure with cooking spray, remaining 12 dumplings, and remaining 1/4 cup water. Serve immediately with sauce.

Christine Burns Rudalevige,

Cooking Light

April 2014
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