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If using frozen edamame, thaw completely and pat dry. In a food processor, pulse the edamame until coarsely chopped, but not puréed. Transfer to a large mixing bowl.

Add the shredded napa cabbage, grated carrots, minced ginger, minced garlic, white parts of the sliced green onions, 2 tablespoons soy sauce, sesame oil, rice vinegar, sriracha, and black sesame seeds to the bowl with the edamame. Mix well to combine all ingredients.

To assemble the potstickers, lay one wrapper flat on a clean surface. Place about 1 teaspoon of the edamame filling in the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper.

Fold the wrapper in half to form a half-moon shape, pressing firmly to seal the edges. You can leave them as half-moons or create pleats along one side for a more traditional potsticker look. Repeat with the remaining filling and wrappers.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, carefully place a single layer of potstickers in the skillet, ensuring they do not touch. Cook for 2-3 minutes, or until the bottoms are golden brown.

Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a lid and reduce the heat to medium-low. Steam the potstickers for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.

Remove the lid and increase the heat to medium-high. Cook for another 1-2 minutes, allowing any remaining water to evaporate and the bottoms to crisp up again. Transfer the cooked potstickers to a serving platter. Repeat with the remaining potstickers, adding more vegetable oil as needed.

While the potstickers are cooking, prepare the dipping sauce: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon chili garlic sauce. Garnish with the remaining sliced green onions.

Serve the Spicy Edamame and Sesame Potstickers immediately with the dipping sauce.


If using frozen edamame, thaw completely and pat dry. In a food processor, pulse the edamame until coarsely chopped, but not puréed. Transfer to a large mixing bowl.

Add the shredded napa cabbage, grated carrots, minced ginger, minced garlic, white parts of the sliced green onions, 2 tablespoons soy sauce, sesame oil, rice vinegar, sriracha, and black sesame seeds to the bowl with the edamame. Mix well to combine all ingredients.

To assemble the potstickers, lay one wrapper flat on a clean surface. Place about 1 teaspoon of the edamame filling in the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper.

Fold the wrapper in half to form a half-moon shape, pressing firmly to seal the edges. You can leave them as half-moons or create pleats along one side for a more traditional potsticker look. Repeat with the remaining filling and wrappers.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, carefully place a single layer of potstickers in the skillet, ensuring they do not touch. Cook for 2-3 minutes, or until the bottoms are golden brown.

Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a lid and reduce the heat to medium-low. Steam the potstickers for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.

Remove the lid and increase the heat to medium-high. Cook for another 1-2 minutes, allowing any remaining water to evaporate and the bottoms to crisp up again. Transfer the cooked potstickers to a serving platter. Repeat with the remaining potstickers, adding more vegetable oil as needed.

While the potstickers are cooking, prepare the dipping sauce: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon chili garlic sauce. Garnish with the remaining sliced green onions.

Serve the Spicy Edamame and Sesame Potstickers immediately with the dipping sauce.
