Edamame Potstickers

Edamame Potstickers


  • 2 cups frozen shelled edamame, thawed
  • 6 ounces shiitake mushrooms, cleaned and chopped (about 3 cups)
  • 3 scallions, chopped, plus more for serving
  • 2-inch piece of fresh ginger, chopped
  • 23 cloves garlic
  • 1/4 cup cilantro, coarsely chopped
  • 2 tablespoons tamari or soy sauce, plus more for the sauce
  • 1 teaspoon sambal oelek, plus more for the sauce
  • 10-ounce pack of gyoza/potsticker wrappers (about 50 wrappers)
  • 35 tablespoons grapeseed oil, divided
  • Fresh lime juice, for the sauce


Place the edamame, shiitake mushrooms, scallions, ginger, garlic, cilantro, tamari and sambal oelek in the bowl of a food processor. Pulse until coarsely processed, but well-combined.

Spread some wrappers, about 10 at a time, onto a clean work surface. Place 1 heaping teaspoon of the filling onto the center of the wrappers. Moisten the edge with water. Fold the wrappers in half over the filling, pleating the edges, as desired, pressing to seal shut. Repeat until you use all the filling. You should have about 50 potstickers. You may keep the potstickers covered with a moist paper towel and some plastic wrap until ready to cook.

Heat 1 tablespoon grapeseed oil in a large non-stick skillet over medium-high heat. Add potstickers side-by-side. Cook for 1-2 minutes or until lightly browned on bottom. Add 1/3 cup water to the skillet, cover and cook, over medium heat until the pan is dry, about 3-4 minutes. Serve, browned-side up, with a quick sauce made simply by mixing some tamari, sambal oelek and fresh lime juice, to taste. Garnish with scallions and fresh cilantro. Bon appétit!

Keywords: potstickers, dumplings, edamame, shiitake, Chinese

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