Creamy & Crunchy Edamame Gyoza

Makes about 34 gyoza


Gyoza are the new wontons of our generation, with veggie versions easily found at most any Japanese restaurant and occasionally decent frozen ones in many a gourmet market. But making them at home, with not terribly uncommon frozen gyoza wrappers is fun, fast enough for a weeknight and a thousand times more delicious. The creamy, savory pale green edamame filling gets a touch of surprise crunch from daikon and shines through the translucent skins; though steaming is an option, a quick saute in a wok with a few blasts of cooking spray is virtually greaseless and even faster.


34 purchased frozen gyoza skins (plus a few extra just in case), defrosted at room temperature

12 ounce bag frozen shelled edamame soybeans

3 cloves garlic, peeled and minced

1/2 inch cube ginger, peeled and finely minced

3 scallions, green and white parts separated and finely chopped

2 tablespoons mirin cooking wine

½ teaspoon sea salt

1/2 teaspoon toasted sesame oil

1/2 cup finely chopped daikon (peel, then chop as fine as possible)

Oil cooking spray or oil from frying gyoza


Dipping Sauce

3 tablespoons soy sauce

2 teaspoons lemon juice

1 teaspoon agave nectar or 2 teaspoons sugar


1. In a large pot bring 2 quarts of water to a rapid boil and stir in a teaspoon of salt and the frozen edamame. Cook for about 5 minutes or until beans are very soft, then drain.


2. Place edamame in a mixing bowl, garlic, ginger, white tops of scallions, mirin, sea salt, and sesame oil, and use an immersion blender to pulse into a chunky paste; or put everything into a food processor and pulse into this paste. Return mixture to a mixing bowl if the processor was used, then stir in the green tops of scallions and daikon. Taste mixture and add more salt if desired.


3. To assemble a gyoza, unwrap the skins and keep them covered with a clean, damp kitchen towel. Place a skin on a cutting board and lightly dampen the edges with a fingertip dipped in water. Scoop a rounded tablespoon of filling into a wrapper, fold the edges over and firmly crimp down the edges, making a wavy pattern with your fingers. Repeat with remaining filling and wrappers. To steam, layer a steaming basket with lettuce leaves or parchment paper and steam for 3-4 minutes until skins are translucent and filling is hot.


For pan fried gyoza, heat a wok or skillet over medium high heat and generously spray with cooking spray. Fry several gyoza at a time for about 2 minutes on each side, flipping and spraying with cooking spray if necessary until sides are golden brown and done to desired crispness.


4. While gyoza are cooking make the dipping sauce by whisking together all of the ingredients and pouring into a serving dish. Serve hot gyoza immediately with dipping sauce!