"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 is 4 servings

Metric US

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Step by Step Method

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

Cooking spray

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Look for shrimp that are already peeled and deveined to save time.
Frozen edamame is a convenient and affordable option.

Ingredient substitutions

Substitute the shrimp with tofu: This substitution is a great way to make the dish vegetarian and still get the same texture and flavor. The tofu will also absorb the flavors of the other ingredients.
Substitute the wonton wrappers with spring roll wrappers: This substitution will make the dumplings a bit lighter and crispier, which adds a nice contrast to the soft filling.

Variations

Vegetarian Dumplings Substitute the shrimp with extra edamame and an additional tablespoon of cornstarch. Increase the chili garlic sauce to 1 tablespoon. Omit the fish sauce.

Serve with

Coconut Rice - Coconut rice is the perfect accompaniment to the Shrimp & Edamame Dumplings. The sweetness of the coconut rice complements the savory flavors of the dumplings, while the texture of the rice provides a nice contrast. Plus, it's easy to make and pairs well with other Asian dishes.

Chinese Broccoli with Oyster Sauce: Chinese broccoli with oyster sauce is a classic side dish that pairs perfectly with the Shrimp & Edamame Dumplings. The savory and slightly sweet flavors of the oyster sauce complement the dumplings, while the crunchy texture of the broccoli contrasts nicely with the soft texture of the dumplings. Plus, it's easy to make and goes well with other Asian dishes.

FAQ

Q: How long can I store the frozen dumplings?

A: You can store the frozen dumplings in a zip-top bag in the freezer for up to one month.

Q: How should I cook frozen dumplings?

A: Frozen dumplings can be cooked in a skillet with a small amount of oil over medium-high heat until golden brown. Alternatively, they can be boiled in water for about 8 minutes.

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Fun facts:

The dish Shrimp & Edamame Dumplings originates from China, where it is known as 'Jiaozi.' It is believed to have been invented by Zhang Zhongjing, a famous Chinese physician during the Han Dynasty.

In 2020, the popular Korean singer IU released a song called 'eight', which was inspired by the recipe for Shrimp & Edamame Dumplings. The music video for the song featured IU making the dumplings with her friends.