How long does edamame potsticker [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can edamame potsticker [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is edamame potsticker [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does edamame potsticker [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is edamame potsticker [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

10 years ago

Edamame Potsticker
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Edamame

Edamame Potsticker [Vegan]

If you’re looking to explore the world of effortless potstickers, colorful foods, or simply want to wow your friends, try these. These potstickers are filled with a creamy edamame filling flavored with scallions and miso, giving it a tangy, umami, springy flavor. The wrappers get their pretty pink color from... Read More

Ingredients You Need for Edamame Potsticker [Vegan]

1 packet defrosted pink dragonfruit
1/3 cup sesame oil
1 cup massaged, minced kale
4 cloves of garlic, minced
A small knob of fresh ginger, minced
2 tablespoons red pepper flakes
4 tablespoons of sesame seeds
2 tablespoons of tamari
A pinch of salt
10 vegan dumpling wrappers
3 cups edamame, shelled, cooked, drained
3 scallions, white and green parts, coarsely chopped
1 tablespoon miso paste
A squeeze of lemon juice
A drizzle of Sriracha, or to taste
1-2 cups pre-made veggie broth, for steaming
Toasted sesame oil, for drizzling
Sprouts and sesame seeds, for garnish

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How to Prepare Edamame Potsticker [Vegan]

In a food processor, pulse together all of the filling ingredients. Taste and adjust seasonings. Don’t over blend, the filling needs to be somewhat chunky. If yours is more watery, add some more edamame. If too thick add vegetable broth.
Lay half of the dumpling wrappers out on your work surface. Set the rest in a pile next to you, along with a small bowl of water for dabbing your fingers in. Take two wonton wrappers together and dip the dumpling wrapper in the defrosted pink dragonfruit on one side (outside) Should coat within seconds.
Spoon about a tablespoon of filling in each. Seal the edges with water and set aside for a few minutes to seal. Simmer broth in a medium skillet. Add enough broth so that it covers the bottom of the pan at least an inch deep. Drop wontons in the pan in a single layer. You can do this in multiple batches if they don’t all fit. Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente (like pasta).
Divide steamed wontons among plates, pour the broth from the pan on top. Drizzle with some toasted sesame oil and garnish with sprouts and sesame seeds.