Garlic Edamame Dumplings
Ingredients
FOR THE EDAMAME FILLING
Edamame: 450 g (shelled)
Garlic cloves: 2-3
Salt: 18 g
Extra virgin olive oil: 80 ml
Soy sauce: 30 ml
Lemon juice: 30 ml
Mayonnaise: 90 g
Dumpling wrappers: 70
FOR GARNISH
Extra virgin olive oil
Lemon juice
Finely grated Parmesan cheese
Black pepper
Finely chopped chives
Chef Masako Morishita fills delicate dumpling wrappers with a creamy edamame mixture blended with garlic, olive oil, soy sauce, and lemon, then finishes them with parmesan, chives, and black pepper.
How to make Garlic Edamame Dumplings
01.
Make the Edamame Filling
- Place the edamame, garlic, and salt in a blender or food processor and pulse until well combined.
- Add the olive oil, soy sauce, and lemon juice and blend until smooth.
- Add the mayonnaise and blend again until fully incorporated.
- Transfer the filling to a bowl.
02.
Assemble the Dumplings
- Place a dumpling wrapper in the palm of your hand and add about 5 g (1 teaspoon) of filling to the center.
- Dip a finger in water and moisten the edges of the wrapper. Fold the wrapper in half and pleat the edges, pressing firmly to seal.
- Repeat with the remaining filling and wrappers.
- Cook the Dumplings
- Bring a large pot of salted water to a boil and add a small drizzle of olive oil.
- Add the dumplings and cook until they float, about 90 seconds (timing may vary depending on the wrapper thickness).
- Remove the dumplings with a slotted spoon, drain, and transfer to a serving plate.
03.
Garnish and Serve
- Drizzle with olive oil and lemon juice, then top with grated parmesan, cracked black pepper, and chopped chives before serving.
