Umami Bomb Mushroom & Edamame Dumplings with Miso-Ginger Glaze
These pan-fried dumplings pack a serious umami punch, featuring a savory filling of finely chopped shiitake mushrooms, tender edamame, and aromatic ginger. The crisp, golden-brown exterior gives way to a juicy, flavorful interior, all elevated by a sweet and savory miso-ginger glaze.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
250 kcal
Instructions
- 1
Finely chop the shiitake mushrooms, garlic, and ginger. If using frozen edamame, thaw and chop them roughly. In a medium bowl, combine the chopped mushrooms, edamame, garlic, ginger, soy sauce, and sesame oil. Mix well to form the filling.
~10 min - 2
Place about 1 tablespoon of filling onto the center of each dumpling wrapper. Moisten the edges of the wrapper with water and fold to seal, creating pleats to secure. Repeat with the remaining filling and wrappers.
~15 min - 3
Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Arrange dumplings in a single layer and cook for 2-3 minutes until the bottoms are golden brown.
~3 min - 4
Carefully pour 0.5 cup of water into the hot pan. Immediately cover with a lid and let the dumplings steam for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.
~7 min - 5
While the dumplings steam, whisk together the white miso paste, mirin, and honey in a small bowl to create the glaze.
~2 min - 6
Remove the lid from the frying pan and let any remaining water evaporate. Drizzle the miso-ginger glaze over the dumplings and cook for another 1-2 minutes until the glaze thickens slightly and coats the dumplings.
~2 min - 7
Serve the dumplings immediately, with any extra glaze on the side.
Tips
- To ensure wrappers don't dry out while you work, keep them covered with a damp paper towel. If you have extra wrappers, you can freeze them on a baking sheet before transferring to a freezer bag for later use.
- The miso-ginger glaze can be prepared ahead of time and stored in the refrigerator for up to 3 days. Warm it slightly before drizzling over the dumplings.
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