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What's Up Magazine

Shrimp and Edamame Dumplings

Feb 11, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This recipe is a straightforward take on dumplings, a delicious Chinese New Year staple. I found everything I needed at Whole Foods, except for the wonton wrappers. If you don’t have easy access to an Asian market, you can find simple recipes for wonton wrappers online. I used one from Dumplings make great finger food and this recipe is the perfect choice for your Chinese New Year function. Edamame, shrimp, cabbage, ginger, and garlic, are the main components of a hearty and flavor filling. They’re so good they’ll disappear right off the plate and leave your friends and family with a happy tummy. Plus, this recipe can be easily multiplied to have extras on hand, or extras to save and enjoy throughout the week.

Ingredients – Serves 4
  • ½ cup frozen shelled edamame
  • 1 teaspoon cornstarch
  • 2 teaspoons lower-sodium soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon rice vinegar
  • ½ teaspoon sugar
  • ½ teaspoon dark sesame oil
  • 18 medium shrimp, peeled and deveined
  • 1 large egg white
  • ½ cup finely chopped napa cabbage
  • 1 tablespoon hot water
  • 2 teaspoons brown sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili garlic sauce
  • ½ teaspoon fish sauce
  • 24 round wonton wrappers or gyoza skins
  • Cooking spray
  • ½ cup water, divided


1. Cooke edamame according to package directions; drain. Rinse under cold water; drain.

2. Combine cornstarch and next 8 ingredients (through egg white) in the bowl of a food processor; pulse until finely chopped. Combine edamame, shrimp mixture, and cabbage in a bowl. Refrigerate 10 minutes.

3. Combine 1 tablespoon hot water and brown sugar in a bowl, stirring until brown sugar dissolves. Stir in lime juice, chili garlic sauce, and fish sauce.

4. Working with 1 wonton wrapper at a time (cover remaining wrappers to keep them from drying), moisten outside edge of wrapper with water. Spoon about 1 ½ teaspoons shrimp mixture into center of circle. Fold wrapper over filling; pinch edges together to seal. Repeat procedure with remaining wrappers and shrimp mixture (cover formed dumplings to keep them from drying).

5. Heat a large skillet over high heat. Coat a pan with cooking spray. Arrange 12 dumplings in pan; cook 1 minute. Turn dumplings over. Carefully add ¼ cup water to pan; cover immediately. Cook 2 minutes; place cooked dumplings on a platter. Wipe pan with a paper towel. Repeat procedure with cooking spray, remaining 12 dumplings, and remaining ¼ cup water. Serve immediately with sauce.

“Shrimp and Edamame Dumplings.” The Best of Cooking Light. Time Inc. Lifestyle Group. 2014. Print.

Rhea Torreon
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