Miso-Edamame Scallion Dumplings

These dumplings are easier to make than you think.
Publish date:
Miso Edamame-Scallion Dumplings

Recipe by Alexa Bernstein

Start to Finish: 40 minutes

Servings: 6


  • 1 package (12 oz.) frozen edamame, thawed

  • 4 scallions, chopped

  • 1/4 cup white miso

  • 3 tbsp. rice vinegar

  • 1-inch piece of fresh ginger, peeled and chopped

  • 2 tbsp. toasted sesame oil

  • 24 wonton or gyoza wrappers 

  • Ponzu sauce and sriracha, for dipping


Cook edamame according to package directions. Let cool. In food processor, puree edamame, scallions, miso, vinegar, ginger, and oil with 3 tbsp. water. Spoon 1 tbsp. filling onto each wonton wrapper. Brush edges of wonton wrappers with water; fold over filling. Press edges to seal dumplings. Set steamer basket in large skillet filled with 1 inch of water; bring to boil. Working in 3 batches, steam dumplings until tender, 10 to 12 minutes per batch. Serve with ponzu and sriracha.