Make Ahead

Edamame Gyoza

June 30, 2012
0 Ratings
  • Makes 15-20 gyoza
Author Notes

These are not necessarily traditional gyoza, which are Japanese potstickers. Traditionally they are made with shredded cabbage & ground meat. These are little vegan treats made with edamame, ginger & basil...they are creamy on the inside & have a lovely fresh taste. Perfect for this amazing Spring weather.

Gyoza can be fried or steamed, but the technique I used for these little guys I learned from Jamie Oliver's super old show, Oliver's Twist: a quick, shallow fry on the bottom, then a quick steam.

These would be a great appetizer because they can be made ahead of time & cooking is less than ten minutes. Oh, & these are surprisingly really simple. —we eat. happy.

What You'll Need
  • Edamame Gyoza
  • 1 small onion, diced (I used a vidalia since they are looking good this time of year)
  • 1 tablespoon pickled ginger
  • 2-3 cloves garlic, grated
  • 1 cup fresh edamame (or defrosted frozen)
  • Splash olive oil
  • 4 basil leaves, thinly sliced
  • 1 teaspoon sesame oil
  • sea salt & cracked pepper to taste
  • 15-20 wanton wrappers
  • Soy Dipping Sauce
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon scallions, chopped
  • 2 basil leaves, thinly sliced
  • Pinch red chili flakes
  • Pinch organic cane sugar
  1. Edamame Gyoza
  2. In a pan over medium heat with olive oil, cook onions, garlic & ginger until tender (not browned though) about 7 minutes...stirring often. Add edamame & cook 1 or 2 minutes longer.
  3. Add onions, edamame & rest of ingredient into a food processor. Blend until combined. If you don't a food processor, using a potato masher would be fine.
  4. Lay your wrappers down on a clean surface. Put a good tsp. of filling in the center of each wrapper. With your index finger apply water on edges of wanton wrappers. Bring corners to the center & pinch together.
  5. Wipe out the pan from before, but a glug of olive oil on the bottom of the pan & bring to a medium-high heat. Place the gyoza in the pan, not letting them touch. Cook until the bottoms are golden (about 3 minutes), then add about a cup of water & cover.
  6. Continue to cook for about 4 minutes until all the water is evaporated. Serve right away with dipping sauce (see recipe below).
  1. Soy Dipping Sauce
  2. Mix together in a small bowl.

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