Healthy homemade edamame gyoza (Japanese dumplings) that are full of protein and edamame goodness!
These tasty homemade gyoza are filled with edamame, butternut squash (pumpkin) and smooth silken tofu. They are boiled and pan fried to golden perfection! Freezer friendly and made completely from scratch! But believe me, there won’t be any left to freeze!
No kidding, I made 40 of these dumplings and among my husband, son and myself, we devoured them in no time with my son licking the plate for more! He developed a liking for dumplings after our recent trip to Taiwan and Japan where we ate dumplings almost everyday!
I usually make batches of them ahead of time and freeze them for future use. Simply chop, saute the ingredients and whip them up in a food processor, if you like a smoother texture, or just use a fork to mash up the tofu, then wrap and pan fry.
They are healthier, cheaper and taste so much better than the take-out from restaurants! So easy to make and you can completely customize your fillings. What’s best is that they’re kids approved. I’ve brought them to potlucks and birthday parties and they are the first to go! It’s a good way to incorporate a variety of vegetables into fun, tasty bite-size snacks that kids love!
Also, these gyoza make a perfect light meal with ramen or Easy Dry Egg Noodles.
|Edamame Gyoza (Japanese Dumplings)|| |
For the Filling:
- 2 tablespoon vegetable oil
- 8 oz butternut squash (diced)
- 5 oz edamame (shelled - fresh or thawed)
- 4 oz corn
- 4 oz vegetarian protein, diced (optional)
- ½ teaspoon salt or as desired
- ½ teaspoon shitake mushroom seasoning
- Pepper to taste
- 1 teaspoon sesame oil
- 1 teaspoon soysauce
- 7 oz soft tofu
- 1 pack gyoza (dumpling) wrapper
For the Sauce:
- ¼ cup of soy sauce
- 1 teaspoon rice vinegar
- Chilli sauce to taste
- 1 tablesppon oil for pan-frying
- ¾ cup water
- Heat 2 tablespoon oil at medium heat in fry pan
- Add butternut squash, edamame, corn, vegetable protein (optional) and stir fry for 3 minutes.
- Add salt, shitake mushroom seasoning, pepper, sesame oil, soy sauce and stir fry for another minute.
- Add tofu and mash with fork into the rest of the ingredients. For a smoother texture, you can transfer all the ingredients along with the tofu into a food processor and pulse a few times to dice it up a little (optional).
- Place 1 tablespoon of filling onto center of a gyoza wrapper. Moisten edges with water. Fold in half, pleat, and press to enclose the filling into a pleated crescent shape.
- Place the finished dumplings on a plate lined with cling wrap (to avoid the bottom sticking to the plate).
- Mix some soy sauce, rice vinegar, and chili sauce in a small bowl to create dipping sauce.
- Heat up non-stick pan over medium heat and add 1 tablespoon oil. Add the dumpling one at a time, placing the sealed edges up.
- Fry the dumplings until golden brown at the bottom.
- Add ¾ cup water into the pan and cover it immediately. Let the water bubble dry for about 5 minutes. After the water is gone, remove the lid and fry for another minute until the bottoms are brown and crisp.
- Remove and serve immediately with dipping sauce.