Meatless Monday Recipe: Edamame Wontons

I love edamame, and I love potstickers.  Most potstickers are made with pork, which I don’t eat.  But these Edamame Wontons look like just the thing to tame a potsticker craving, with far fewer fat & calories.

Edamame are a great protein source and have powerful superfood properties since they are antioxidant-rich and contain both omega-3 and omega-6 fatty acids.  In short, they are a perfect Meatless Monday appetizer or meal.

Edamame Wontons

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  • 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


1. Cook edamame according to package instructions.
2. Reserve 1/2 cup cooking water; drain edamame and set 3/4 cup aside.
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.
4. Transfer edamame paste to a bowl, mix with whole edamame and chives.
5. Bring a large, deep pot of salted water to a gentle boil and add vegetable oil.
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.

The recipe is originally from Sunset Magazine‘s December 2007 issue.

Looking for other meatless recipes?  Try these:

Spicy Veggie Frittata

Spicy Veggie Frittata

Quinoa Shiitake Mushroom Recipe

Quinoa with Shiitake Mushrooms


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