Edamame-Stuffed Wontons

    50 mins

    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(TM) Asian Toasted Sesame salad dressing.

    23 people made this

    Makes: 28 

    • 1 teaspoon sesame oil
    • 1 teaspoon canola oil
    • 1 clove garlic, minced
    • 1 (12 ounce) package frozen shelled edamame (green soybeans)
    • 1/3 cup thinly sliced green onions
    • 1 tablespoon hoisin sauce
    • 1 tablespoon soy sauce
    • 28 wonton wrappers
    • 1 teaspoon salt

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. 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.
    2. Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
    3. 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.
    4. 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.
    5. Bake in the preheated oven until the triangles are crisp and golden brown, 12 to 14 minutes.

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    Reviews in English (19)


    What a great low fat alternative to deep fried egg rolls and spring rolls! I followed this exactly with great results. Everybody loved them. Instead of sprinkling salt on the tops of the rolls I made a dipping sauce and dipped them in. I used equal parts of low sodium soy sauce and rice wine vinegar, a splash of mirin and hosin sauce, and 1/2 tsp of sugar. Turned out great!!!  -  19 Apr 2009  (Review from Allrecipes US | Canada)


    I made these for New Years Eve (adding twice the amount of garlic). Prepared the edamame mixture the day before and let it sit in the refrigerator so the flavors could "mingle". They were GREAT! A huge success with everyone. Even my husband who isn't a fan of edamame. Served the wontons with Chinese mustard, Hoisin and Ken's Asian Sesame dressing as dipping sauces. I'll definitely make these again.  -  01 Jan 2011  (Review from Allrecipes US | Canada)


    I've wanted to make wontons for awhile. I found this recipe and had to give it a try. While I'm not a vegetarian I like to cut meat out as much as possible. I made the filling as suggested. Added about a tablespoon of seasoned rice vinegar. The filling ended up more flavorful than expected. They are just so delish! I like that they were baked too. They did turn out crunchy.  -  24 Jan 2009  (Review from Allrecipes US | Canada)