Shrimp & Edamame Dumplings

Prep Time
Cook Time
1h 5m
Ready In

"You can make these ahead by dusting the uncooked dumplings with cornstarch and freeze in a single layer on a baking sheet. Then just store the frozen dumplings in a zip-top bag. You can keep them in the freezer for a month."

Original recipe yields 4 servings


  • Serving Size: 1 (304.1 g)
  • Calories 268.2
  • Total Fat - 3.5 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 76.9 mg
  • Sodium - 897 mg
  • Total Carbohydrate - 46.1 g
  • Dietary Fiber - 2 g
  • Sugars - 5.4 g
  • Protein - 15.2 g
  • Calcium - 83.5 mg
  • Iron - 2.4 mg
  • Vitamin C - 37.3 mg
  • Thiamin - 0.3 mg

Step 1

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

Step 2

Combine cornstarch and the next 8 ingredients (through egg white) in the bowl of a food processor; pulse until finely chopped.

Step 3

Combine edamame, shrimp mixture, and cabbage in a bowl. Refrigerate mixture for 10 minutes.

Step 4

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

Step 5

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

Step 6

Heat a large skillet over high heat. Coat the pan with cooking spray. Arrange 12 dumplings in the pan; cook 1 minute. Turn the dumplings over. Carefully add 1/4 cup water to the pan; cover immediately. Cook 2 minutes; place cooked dumplings on a platter.

Step 7

Wipe the pan with a paper towel. Repeat the procedure with the cooking spray, remaining 12 dumplings, and remaining 1/4 cup water.

Step 8

Serve immediately with the sauce.

Tips & Variations

  • Cooking spray