Edamame Wontons
Leo Gong, Dan Becker
Yields Makes 30 wontons

How to Make It

Step 1
1

Cook edamame according to package instructions.

Step 2
2

Reserve 1/2 cup cooking water; drain edamame and set 3/4 cup aside.

Step 3
3

In a blender, whirl remaining 1 cup edamame with ginger, lemon juice, salt, and about 1/3 to 1/2 cup reserved cooking water.

Step 4
4

Transfer edamame paste to a bowl, mix with whole edamame and chives.

Step 5
5

Bring a large, deep pot of salted water to a gentle boil and add vegetable oil.

Step 6
6

Fill wonton wrappers with 1 tsp. edamame filling and top filling with a cilantro leaf (cover unfilled wrappers with a moist towel). Moisten wrapper edges with water, fold over filling, and press to seal. Boil wontons in batches until they float to surface, 2 minutes. Serve with soy sauce.

Ingredients

 1 3/4 cups shelled frozen edamame (10 oz. package)
 1 tablespoon minced fresh ginger
 1 teaspoon lemon juice
 1/4 to 1/2 tsp. salt
 1 tablespoon minced chives
 1 tablespoon vegetable oil
 30 round wonton wrappers (3 1/2 in. diameter)
  Cilantro leaves
  Soy sauce, for serving

Directions

Step 1
1

Cook edamame according to package instructions.

Step 2
2

Reserve 1/2 cup cooking water; drain edamame and set 3/4 cup aside.

Step 3
3

In a blender, whirl remaining 1 cup edamame with ginger, lemon juice, salt, and about 1/3 to 1/2 cup reserved cooking water.

Step 4
4

Transfer edamame paste to a bowl, mix with whole edamame and chives.

Step 5
5

Bring a large, deep pot of salted water to a gentle boil and add vegetable oil.

Step 6
6

Fill wonton wrappers with 1 tsp. edamame filling and top filling with a cilantro leaf (cover unfilled wrappers with a moist towel). Moisten wrapper edges with water, fold over filling, and press to seal. Boil wontons in batches until they float to surface, 2 minutes. Serve with soy sauce.

Edamame Wontons