Edamame Gyoza With Dipping Sauce

February 24, 2015
1 Ratings
  • Makes 18
Author Notes

Whenever I eat at a Japanese restaurant I order gyoza. They are usually filled with pork and are absolutely delicious. This was the first time I have ever made them, it was an accomplishment for me, A fragrant edamame filling in a tender dumpling and a salty, spicy, slightly sweet dipping sauce make for a wonderful meal or appetizer. —sdebrango

What You'll Need
  • Making the edamame filling and gyoza
  • 1 cup shelled edamame cooked
  • 1 garlic clove minced
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon fresh ginger minced
  • 1 teaspoon (heaping tsp) light miso paste
  • splash of sriracha
  • season with salt and pepper to taste
  • 18 wonton or gyoza wrappers
  • water to seal the edges
  • sesame oil and vegetable oil to fry the gyoza
  • Dipping sauce
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar or honey
  • 1 teaspoon chili paste (or more if you want it spicier)
  • 1 teaspoon sesame seed oil
  1. Making the edamame filling and gyoza
  2. Steam the edamame, I used the microwave following package directions, cooking for 3 -4 minutes on high. alternatively you can also boil them. Heat a small amount of vegetable oil in a skillet, add a splash of sesame oil add the garlic and saute until soft, add the cooked edamame and continue to saute for approximately 2 minutes. Remove from heat. Add all the ingredients to the food processor and pulse just a few times to break up the soy bean and mix everything together. Test to make sure it will hold together, should be a rough paste. Note: I did not need to add salt, the miso paste added more than enough for me and the dipping sauce is salty from the soy sauce. So use salt gingerly if so desired.
  3. Place the wrappers on your work surface. Have a cup of water and the filling ready. Place a tsp of the filling in the middle of the wrapper. Wet the edges of the wrapper all the way around and fold over, press on the edge using your thumb and index finger until you know that it’s bonded. Heat a skillet ( I used a 12 inch skillet) on high with a little sesame oil, place the gyoza seam side standing up in the skillet. Brown them, it takes only about a minute or two. Now add about 2/3 cup water to the skillet and cover. Let cook for 4-5 minutes or until the water completely evaporates. Serve immediately.
  1. Dipping sauce
  2. Whisk all ingredients together and serve with the gyoza

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • anotherfoodieblogger
  • savorthis
  • sarahhtk
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

7 Reviews

LeBec F. February 23, 2016
hey, i just had a neat thought you might like-how about serving them in a shiitake broth with sliced sauteed shiitakes? you could also do the same shiitakes and shiitake broth but add mint and ricotta to the edamame in the ravs..! (and maybe also add parm to the broth) Maybe it's just me, but I really prefer edamame to peas! xo
LeBec F. February 24, 2016
my idea came from a special dinner we attended/guest chef whose sushi restnt is getting a lot of press here lately...long story short: out of 9 courses, the only things that wowed me were 2- the smoked Hamachi nigiri and his shiitake ravs in shiitake broth(w/ orange, surprisingly!) Expensive disappointing dinner except those 2 delicious items.
anotherfoodieblogger February 22, 2016
Suzanne, that's brilliant to add edamame as the filling to the dumplings! I can eat a whole bowl of steamed edamame with soy sauce in one sitting, but to get the both of best worlds having them in the dumplings with the spicy dipping sauce... wow! I wish you luck my friend!
LeBec F. February 22, 2016
YAY! I'm so glad you entered these , and the chocolate orange tart. Definitely stellar!!
sarahhtk February 21, 2016
Wow. Just made these with my kids. The whole family agrees that they are amazing. Made no changes. Delicious!
LeBec F. March 23, 2015
This is a beautiful idea!
savorthis February 24, 2015
True Food Kitchen here has edamame dumplings that people rave about. Your mixture sounds delicious and perfect for my daughter's next Japanese cooking lesson!