It’s the last day of Vegan MoFo! A bittersweet occasion, that’s for sure. I’m in awe of all of the bloggers who published 20 posts this month. So impressive! I’m just happy that I was able to eke out one final legume recipe in the form of these avocado edamame potstickers.
I’ve been making my own potstickers since college. Seems kind of strange for a college student to put that much effort into cooking, but it kinda makes sense. I think that folding all of the dumplings was good stress relief and a way to get off of the computer, or get my nose out of a math textbook for a couple of hours. I made the dough from scratch, and I’d round up a couple of friends to come help. We would usually make a couple of different kinds of fillings, and at times experimented with whole wheat and other dough variations. I’m going to be honest and say that whole wheat potstickers are rather terrible. Or at least they were back then when I had less of an idea of what I was doing. =P
Anyway, we’d spend an hour or two messing around, inventing weird new dumpling shapes, and filling several baking sheets with potstickers. And then we would crack open some beers, fry up a few dumplings fresh, and just enjoy each other’s company. The rest of the baking sheets went in the freezer. Once the potstickers were fully frozen, they went into Ziploc bags, for quick dumpling dinners during exam time.
I remember making a lot of tofu and cabbage fillings back then, but to be honest, I’m a bit tired of tofu right now! I’m so not ashamed to admit it. We mashed up some freshly-steamed edamame for the main part of the filling. We added bok choy (both stems and leafy parts) and green onions from the CSA. At this point we were starting to notice that the filling was really… green. J suggested that we just roll with it and chop up the avocado we had ripe in the fridge. So these avocado edamame potstickers were born.
It might seem unusual to put avocado in a cooked dish like this, but just TRUST ME. The avocado is so buttery, rich and delicious inside the potstickers after they’re cooked. It kind of absorbs the flavors of ginger and garlic, and pulls everything together. Ugh, I’m making myself want more potstickers now.
We used vegan dumpling wrappers (tend to be available at Asian supermarkets). Anything labeled as wonton wrappers, potsticker wrappers, gyoza wrappers, etc. should all work. If that’s not available or you just prefer to make things like this from scratch then here is a recipe to make the potsticker wrappers. That site also includes instructions for how to cook the filled dumplings. Otherwise, you’ll want to follow the package instructions.
Avocado Edamame Potstickers
Ingredients
- 1 ripe avocado one half reserved, the other half chopped
- 1 lb shelled cooked edamame (I used frozen & thawed 365 brand)
- 1 inch ginger minced
- 3 cloves garlic minced
- 1 small head bok choy stem and leaves separated, stem diced and leaves thinly sliced
- 1 bunch scallions or green onions thinly sliced
- 1 tbsp coconut sugar (or light brown sugar)
- 2 and 1/2 tbsp soy sauce or tamari
- 1 and 1/2 tbsp sriracha or other chili sauce (plus more to taste)
- ½ tbsp toasted sesame oil
- ¼ tsp ground white pepper
- ½ tbsp rice vinegar or other light vinegar
- 1 package circle-shaped wonton wrappers (about 36 sheets) or a recipe of homemade dumpling dough
Instructions
- Add half of the avocado and about three quarters of the cooked edamame to a blender. Blend until smooth, adding just a splash of water if needed. If you don't have a blender that's small/powerful enough to handle this, then you should thoroughly mash together the avocado and edamame instead.
- Put the mixture in a mixing bowl. Add the remaining edamame and chopped avocado, ginger, garlic, bok choy, green onions, and seasonings.
- Stir to combine and add any other seasoning to taste.
- Prepare at least one baking sheet lined with parchment paper or a Silpat-type liner. (Note: this is just the easiest way to store the potstickers while you prep them; you won't be actually baking them. Use a plate or cutting board if that is easier.) Keeping the unused wrappers or dough covered, place a small scoop of filling in the center of a wrapper.
- Using water, lightly wet around the edge of the wrapper. Fold it in half and use your fingers to cinch it closed. Place the filled dumpling on the prepared baking sheet. Repeat with remaining dumplings.
- Cook according to package or dough instructions. Serve with your favorite dipping sauce - I use a simple mixture of tamari and sriracha.
- These freeze very well - freeze uncooked potstickers on the baking sheet in a single layer. When they are fully frozen, you can transfer them to an airtight container. This is so that they don't freeze together into a giant dumpling blob. They can go straight from the freezer to the pan when you're ready to cook them.
Nutrition
Happy LAST day of Vegan MoFo! Who’s ready to stop eating legumes for a long, long time? Well, to be honest, I will probably keep eating them. But I will try not to post about them for a while… =]
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Sam says
What oil do you usually fry up dumplings in?
Thanks for this recipe!!!
Shannon @ Yup, it's Vegan says
Hey Sam, my stock of neutral oils varies depending on what I find on sale, but often safflower oil, grapeseed oil or sunflower oil. Olive oil even works fine in a pinch, as long as it’s not a super grassy tasting one.
Cherifire says
I made these. The filling is so delicious. Although I think i may have added too much water during the blender part. However, my wonton wrappers only said to boil the dumplings. There was no mention of baking them, which i did and eh! They were flour-y on one side & sorta cooked on the top side and generally very doughy.. Should i have boiled them?
Shannon @ Yup, it's Vegan says
Hey, I’m glad you liked the filling! I haven’t tried baking these in the oven, though I am not too surprised to hear that it cooked unevenly. Next time I would recommend sticking with the package instructions or the instructions for your dough recipe, and letting those take precedent over the cooking methods I have mentioned. Sorry they did not come out great, hopefully next time is more of a success!
er says
Is there anything I could replace the edamame with? Lima beans, peas, anything?
Shannon @ Yup, it's Vegan says
I think fresh peas would probably be the best replacement! It should still taste great when replaced with any other sort of bean, the texture just might change a little.
kortney says
My carnivore boyfriend and my omnivore self made these tonight and they were a hit! So yummy and have plenty in the freezer for next time! Thanks for the recipe!
Shannon @ Yup, it's Vegan says
Oh I am ALWAYS happy to hear when one of my recipes pleases a meat enthusiast 🙂 thanks for your comment, I’m thrilled that you both enjoyed them!
Denise says
These look amazing!! Did you fry these? Can they be baked or steamed?
Shannon @ Yup, it's Vegan says
Thank you! The ones pictured are pan-fried (I probably should have mentioned that..), which is how I usually make my dumplings. If your wrapper/dough allows for it you could definitely steam them, too.
Kylie says
These sound amazing!!! Totally adding them to my “to cook” list!
Shannon @ Yup, it's Vegan says
Thanks, Kylie! Let me know if you try them out 🙂
Lilli @ Sugar and Cinnamon says
This is such a great idea! I love making dumplings from scratch 🙂 I’d never think avocado could work but then again I never thought beetroot could work in a dumpling until I tried it! Definitely saving the recipe
Shannon @ Yup, it's Vegan says
Hey thank you! Beetroot in a dumpling sounds really interesting. Curious what else you paired it with? I *do* like beets but they always seem to taste better when other people cook them!
Culinare says
Looks great, and the recipe is not very hard to do. The taste should be very good because the ingredients are suitable.
Shannon @ Yup, it's Vegan says
Thank you!
rika@vm says
Congratulations on completing the VeganMofo series, your blog is one of my favorite to drool at and that’s some mouthwatering potstickers!!! I love fried dumplings, I’ve never had avocado in dumplings before, but this is making me even more hungry!!!!
Shannon @ Yup, it's Vegan says
Thanks so much Rika! I love dumplings, too <3 thanks so much for all of the sweet comments you left on my blog. Yours is one of my favorites to drool at too!
Caeli @ Little Vegan Bear says
Wow, you’ve done a fantastic job with these – they look wonderful. Making dumplings/potstickers/gyoza is definitely something that has been on my to-do list for a while.
Shannon @ Yup, it's Vegan says
Thanks so much! Hope you get to make dumplings soon, they’re so satisfying 🙂
janet @ the taste space says
What a way to end Vegan MoFo! Yum! This looks great. I can only imagine how edamame + avocado work together… I have made an edamame-packed guac but never something hot. 🙂
Shannon @ Yup, it's Vegan says
Thanks, Janet! I have still got to try guacamame (is that the official term?). Ah, the cooked avocado really melts in your mouth while the edamame keeps a bite to it.. it’s a good combo, I hope you get to try it eventually 🙂
Katie (The Muffin Myth) says
I love that you had little dumpling parties in college! I remember listening to a radio show one time and they were talking about the theory of the dumpling party, that being that you’re always bound to have more fun if you invite a group of friends over to fold dumplings than you would if you went to a movie. Totally true! These potstickers look gorgeous! I actually quite like avocado in cooked things, even on pizza! Thanks for the inspiration and the recipe!
Shannon @ Yup, it's Vegan says
Haha, I’d have to agree with that! It really was a great bonding experience back in the day. And it still is now, making them at home with my partner in crime. Thanks so much :). I can’t believe I’ve never had avocado on pizza but I’m kind of desperate to try it out now. I’m thinking maybe a southwestern-style vegan pizza? Yum. Thank you for the idea 😀
Jojo says
These are pretty much my dream food! I adore potstickers, avocado and edamame!
Shannon @ Yup, it's Vegan says
Thank you 😀 I think I should have just done an avocado theme for MoFo because us vegans are so crazy about them! 🙂
Katie @ Produce On Parade says
So creative and what a winning combination! OMG I bet these are so creamy and mouth-wateringly delicious! There’s not a whole lot I love more than potstickers and it’s so great to see a really unique recipe!
Shannon @ Yup, it's Vegan says
Thanks so much – it’s hard to say no to avocado, I think! I’m very flattered, seeing as you have several delicious dumpling recipes on your blog too! 🙂
Mercedes says
This recipe has made me really hungry, I just want to eat them right now. I think I will need to get all the ingredients together and have it really soon. I just love it 🙂
Shannon @ Yup, it's Vegan says
Aw, thank you! Hope that you enjoy!