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Red pepper, Edamame & Spring Onion Stuffed Dumplings with Soy & Chilli Dipping Sauce

Red pepper, Edamame & Spring Onion Stuffed Dumplings with Soy & Chilli Dipping Sauce
Red pepper, Edamame & Spring Onion Stuffed Dumplings with Soy & Chilli Dipping Sauce

These delicious dumplings are the perfect plant-based recipe if you're looking for tasty and authentic stuffed dumplings. The addition of Kikkoman Soy Sauce adds loads of umami, and really brings out the flavours of the other ingredients. It's such a versatile product, and we love using it in vegan recipes like this to create a tasty and well-balanced dish.


Before you start

Clean cloth | Mixing bowl | Deep frying pan with lid


For the dumplings

  • 225g frozen or fresh edamame beans
  • 1 small banana shallot
  • 2 garlic cloves
  • 4 red peppers
  • 4 spring onions
  • ½ thumb sized piece of ginger
  • 1 tsp brown sugar
  • 1 tbsp Kikkoman soy sauce
  • 1 pack of dumpling wrappers (pot stickers)
  • 30ml vegetable oil
  • Salt

For the soy & chilli dipping sauce

  • 4 tbsp Kikkoman soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 1 tbsp toasted sesame oil
  • 1 red chilli


  1. 1.

    If from frozen, cook the edamame beans | Place the edamame beans in a small microwavable bowl and cover with boiling water | Leave for at least 5 minutes, or however long it states on packet | After 5 minutes, drain the water and place the bowl in the microwave, cook for 3 minutes

  2. 2.

    Prepare the ingredients | Finely chop the edamame beans | Peel and dice the shallot and garlic | Finely dice the red peppers | Trim and finely slice the spring onions | Peel and grate the ginger

  3. 3.

    Make the filling | In a large bowl, mix together the chopped edamame beans, diced shallot, diced garlic, diced red peppers, sliced spring onions, grated ginger, sugar, soy sauce and a pinch of salt | Mix well, before using your hands to knead the mixture until it roughly holds together

  4. 4.

    Shape the dumplings | Use a teaspoon to spoon a small amount of the mixture into each dumpling wrapper, crimping the wrapper in your hand with a little water spread on the wrapper to help close it | Keep the other wrappers wrapped in cling film whilst you fill each one to avoid drying

  5. 5.

    Cook the dumplings | Place a large pan over a medium heat and add the vegetable oil | Once warm enough to fry, add the dumplings to the pan and cook for around 2 minutes until crispy and golden on the flat side (you will have to do this in batches - between 8-10 dumplings at a time) | After 2 minutes, add a splash of water (around 100-120ml) to the pan | Place the lid on top of the pan, allowing the dumplings to steam for 3 minutes | After 3 minutes, remove the lid to allow the water to steam off and cook the dumplings for another couple of minutes in the oil to allow them to crisp up again | Repeat this process, keeping the finished dumplings warm

  6. 6.

    Make the dipping sauce | Deseed and slice the red chilli | Place the soy sauce, rice vinegar, mirin, toasted sesame oil and chopped chilli into a bowl and mix together

  7. 7.

    Time to serve | Serve the dumplings on a large serving plate, with the dipping sauce on the side