Pistachio Edamame Dumplings

By Cobi Kanani

Pistachio Edamame Dumplings

These wondrous dumplings are full of plant-based protein and paired with a comforting shiitake dashi.


Kombu Shiitake Dashi

2 inch x 4 inch strip of kombu

1 cup of sliced dried shiitake mushrooms

4 cups water

Combine all ingredients in a pot and bring to a boil. Reduce to a simmer for 30 minutes. Strain broth and return liquid to pot.





10 wonton wrappers

1 cup pistachios

1/2 cup cooked edamame, shelled

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

2 tablespoons chopped green onion

1 teaspoon truffle seasoning

2 tablespoons tamari

1 teaspoon sesame oil

Salt & pepper


  1. Combine all ingredients in a mini food processor
  2. Pulse until finely chopped. Taste filling and adjust seasonings
  3. Place 1 tablespoon of the filling in the center of a wonton wrapper
  4. Fold diagonally, moisten fingers with water and seal the edges
  5. Place dumplings in the pot of dashi over medium-high heat. Cook for 3-5 minutes or until dumplings float to the top
  6. Garnish with cilantro


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