Edamame Kimchi Dumplings

This one is a great side to any stir fry, and it’s easy enough to make, but will definitely add some flair and artistic design to your dish. Definitely worth the extra effort, and if you make a large batch, they freeze well for use on another day!

And for any leftover kimchi, try pairing these little guys with some Kimchi Stuffed Pork! If you’re looking to make a sauce for them (not that they need it), a mixture of soy sauce, black vinegar (or rice vinegar if you don’t have black available), sliced scallions, and red pepper flakes should fit the bill.

Time: 30 minutes


  • Wonton Wrappers (round or square based on what shape dumplings you want to make). I used veggie wonton wrappers because I like the green color they bring.
  • Kimchi
  • Edamame (Fresh or frozen work, but I prefer frozen and shelled because…well, it’s so much easier)


  • Cook kimchi and edamame together in a pan or sauce pan. I use a sauce pan because it makes the next step a tad easier, but either will do.
  • Pour into a blender/food processor/Ninja, and pulse to chop and further combine.
  • Place wonton wrappers on a clean counter or cutting board
  • Scoop the kimchi/edamame mix into the middle of the wonton
  • Wrap the wonton based on your desired shape (there are some really cool shapes to experiment with that can be found on the internet)
  • Boil for 3-4 minutes. You can also fry them, but I’m a boiled/steamed wonton type of person, so that’s how it’s going to be.
  • Plate and enjoy!



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