The word edamame first appears in Japan in 1275. A monk wrote a thank you note for these immature soybeans he received as a gift. It wasn’t until 600-700 years later that these green pods made their way to the United States. The word edamame didn’t become a word in the Merriam-Webster dictionary until 2008. I don’t care if they’re immature though, they taste good. And all you need to make them is a blender or food processor, and a small pot or wok.

Edamame Dumplings

  • Prep Time:30 minutes
  • Cook Time:15 minutes
  • Total Time:45 minutes
  • Servings:5-6
  • Medium


  • 2 cup shelled edamame
  • 1 clove of garlic
  • 1 bunch of scallion
  • 1 1 inch cube of ginger
  • 1 quart miso broth
  • 2 tablespoon truffle oil
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup soy sauce
  • 1 pack of wonton wrappers
  • 1/2 cup chopped parsley
  • Step 1

    Boil shelled edamame for 1-2 minutes. Drain and rinse with cold water.

    Photo by Emanuel Storch
  • Step 2

    Combine edamame in blender or food processor with garlic, scallion, ginger, 2 tablespoon miso broth 1 teaspoon of truffle oil, and parsley.

    Photo by Emanuel Storch
  • Step 3

    Place a tablespoon of the filling in the middle of a wonton wrapper. Wet the edges and fold while fusing the sides together.

    Photo by Emanuel Storch
  • Step 4

    Boil in the rest of your miso broth, truffle oil, soy sauce, and cayenne pepper for 30 second to 1 minute.

    Photo by Emanuel Storch
  • Step 5

    Plate your dumplings in a shallow broth and garnish with some edamame and scallion.

    Photo by Emanuel Storch