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Edamame Gyoza (Japanese Dumplings)

Healthy homemade edamame gyoza (Japanese dumplings) that are full of protein and edamame goodness!
Prep Time 30 minutes
Cook Time 10 minutes
Servings: 30 dumplings
Course: Appetizer

Ingredients
  

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
  • SaveEasy Edamame Gyoza Japanese Dumplings | Healthy homemade dumplings and they are full of protein and edamame goodness!
For the Sauce:
  • ¼ cup of soy sauce
  • 1 teaspoon rice vinegar
  • Chilli sauce to taste
Other:
  • 1 tablesppon oil for pan-frying
  • ¾ cup water

Method
 

  1. Heat 2 tablespoon oil at medium heat in fry pan
  2. Add butternut squash, edamame, corn, vegetable protein (optional) and stir fry for 3 minutes.
  3. Add salt, shitake mushroom seasoning, pepper, sesame oil, soy sauce and stir fry for another minute.
  4. 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).
  5. 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.
  6. Place the finished dumplings on a plate lined with cling wrap (to avoid the bottom sticking to the plate).
  7. Mix some soy sauce, rice vinegar, and chili sauce in a small bowl to create dipping sauce.
  8. 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.
  9. Fry the dumplings until golden brown at the bottom.
  10. 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.
  11. Remove and serve immediately with dipping sauce.