Appetizers › Edamame Potstickers

Edamame Potstickers

A vibrant mixture of edamame and peas whip up easily to form the filling for these savory little appetizers. A quick sear turns them a gorgeous golden brown. Easy to prepare with a nice yield of 50 potstickers makes this a perfect party preparation. Your vegan friends will thank you.

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About Patricia Yeo

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About Edamame Potstickers

A vibrant mixture of edamame and peas whip up easily to form the filling for these savory little appetizers. A quick sear turns them a gorgeous golden brown. Easy to prepare with a nice yield of 50 potstickers makes this a perfect party preparation. Your vegan friends will thank you.

About Patricia Yeo

The introduction of world-renowned chef, Patricia Yeo, to Boston illustrates the thriving culinary scene in the city. As Executive Chef of Ginger Park Kitchen & Bar, Yeo offers contemporary Asian cuisine with a variety of culinary traditions from across the globe. Yeo, winning acclaim for her unique cuisine ever since her first restaurant, AZ, worked under celebrity chefs including Bobby Flay, and has carved her own path in the stratosphere of culinary masters with the publication of Cooking from A to Z with Patricia Yeo and Everyday Asian.  Yeo also consulted on the international level for various boutique resorts and hotels in South East Asia as well as the Maldives, China.

Recipe

Print recipe

Ingredients

Makes 50 Potstickers

  • 1 lb peeled edamame
  • 1½ cups peas
  • ¼ cup mint, chiffonade
  • 1 cup canola oil
  • 1 gallon boiling salted (2 tbsp) water
  • ⅛ cup sugar or to taste (if needed)
  • salt to taste (if needed)
  • 50 round wonton, dumpling or potsticker wrappers
  • 1 tbsp canola oil for sautéing

Special Equipment

  • stockpot
  • food processor
  • strainer basket
  • sauté pan

How-to

Prepare Filling

  1. Bring 1 gallon of water and 2 tbsp of salt to boil.  Add peeled edamame and peas. Blanch until vegetables are tender and can be squashed between your fingers
  2. Drain, transfer into a food processor while still hot.  Add mint and 1 cup canola oil, process until almost smooth, leaving some chunks for texture. Add sugar and salt if necessary

Shape, Blanch & Sear Potstickers

  1. Place 1 tbsp of filling in the center of a wrapper, wet the edges of wrapper with water
  2. Fold to a half-moon, and pleat while pressing to seal along the edge
  3. Blanch potstickers in boiling, salted water for 5 minutes.  Drain and dry well.  If not sautéing immediately, toss lightly with canola oil
  4. In a sauté pan, heat 1 tbsp of canola oil over medium-high heat and add blanched potstickers, flat-side down.
  5. Sear until golden-brown (this should only take a minute or less), remove. Serve atop pea shoots

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