Edamame Stuffed Wontons Recipes

EDAMAME-STUFFED WONTONS

Edamame-Stuffed Wontons image

These delicious baked wontons are filled with an edamame (soy bean) stuffing and are sure to please! For a dipping sauce, I recommend spicy Chinese-style hot mustard, teriyaki sauce, or my personal favorite, Kraft™ Asian Toasted Sesame salad dressing.

Provided by Jacki Young

Categories Appetizers and Snacks Pastries

Time 1h

Yield 28

Number Of Ingredients 9

Ingredients

1 teaspoon sesame oil
1 teaspoon canola oil
1 clove garlic, minced
1 (12 ounce) package frozen shelled edamame (green soybeans)
⅓ cup thinly sliced green onions
1 tablespoon hoisin sauce
1 tablespoon soy sauce
28 wonton wrappers
1 teaspoon salt

Steps:

Heat the sesame and canola oils in a large skillet over medium-high heat. Stir in the garlic, and cook for 10 seconds until fragrant. Add the frozen edamame, and cook until they are tender and beginning to brown, 5 to 7 minutes. Once browned, remove from the heat and allow to cool for 10 minutes.
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Once the edamame have cooled slightly, place them into a blender along with the green onion, hoisin sauce, and soy sauce. Cover, and puree until smooth.
To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the edamame filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Place onto the prepared baking sheet and lightly coat with cooking spray. Sprinkle evenly with the salt.
Bake in the preheated oven until the triangles are crisp and golden brown, 12 to 14 minutes.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 6.4 g, Cholesterol 0.7 mg, Fat 1.3 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.2 g, Sodium 172.3 mg, Sugar 0.2 g

CHICKEN AND EDAMAME WONTONS

Chicken and Edamame Wontons image

This is a simple base recipe that is really easy to change to fit your own taste. It can be made with pork also, or you can leave out the meat entirely and just use more edamame for vegetarian wontons. Ideas for additional ingredients to add to these might be garlic, ginger, scallions, extra wasabi or sriracha if you like things spicy, or anything else you like. I like to dip these in more thai sweet chili sauce, but feel free to substitute your favorite dipping sauce.

Provided by Piaqua

Categories Asian

Time 30m

Yield 20 wontons, 5 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb ground chicken
1/2 cup edamame (shelled and cooked)
1 teaspoon wasabi powder
1 teaspoon Thai sweet chili sauce
2 scallions
1 tablespoon sesame oil
1 tablespoon fresh cilantro
20 wonton wrappers
1/4 cup water (for sealing wontons)
1 tablespoon vegetable oil (for pan searing)

Steps:

Line a baking sheet with parchment paper and set aside to place your wontons on once you have formed them. Also, fill a small bowl or ramekin with a bit of water which will be used to seal the wontons.
Add the cooked edamame to a mixing bowl and crush with a fork until about 1/2 to 3/4 of the beans are crushed or broken. You can get it finer or leave it chunkier to taste.
Finely chop the scallions and cilantro and add to the mixing bowl along with the wasabi powder, thai sweet chili sauce, and sesame oil.
Mix until all ingredients are thoroughly combined. I like to use my hands for this, but I'm sure a spoon would work fine.
Wash hands if necessary and get out your wonton wrappers. Also, move your parchment lined baking sheet and bowl of water close to the area where you will be working.
Lay out a few wonton wrappers (I like to do 4 at a time) and place about a teaspoon of the filling in the center of each wonton.
Dip your finger in the water and run it along two sides of the wonton, then fold the other sides of the wonton on top to form a triangle. Pinch together to seal. You can leave them as triangles if you like, but I like to take the two long edges and pinch them together as well with the help of a little more water. Repeat until all of the filling is gone and place each wonton on the baking sheet once formed.
At this point you can store in the fridge for a few hours (or up to a day covered) or freeze the wontons if you would like.
Bring a large pot of water to a boil and add salt. Boil wontons in batches (judge how many depending on the size of your pot) for 5 minutes. Drain the wontons completely before the next step.
Add wontons to a frying pan with vegetable oil that is on medium high heat and sear until both sides are crispy, then serve with your choice of dipping sauce.

Nutrition Facts : Calories 236, Fat 9.1, SaturatedFat 1.4, Cholesterol 34.7, Sodium 238.3, Carbohydrate 22, Fiber 1.9, Sugar 0.3, Protein 16.3

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