• Recipe by
  • Prep time
    35 minutes
  • Cook Time
    5 minutes
  • Serves

Equipment: Pre-Cut Parchment Paper Sheets


1 package of round Chinese dumplings wrappers

1 cup of chopped scallions

1 cup of frozen edamame beans, thawed

3 cups of mushrooms, roughly chopped

⅓ cup of panko breadcrumbs

1 tablespoon of soy sauce

1 teaspoon of cornflour

Salt and pepper to taste


Begin by preparing your dumpling filling. Using a food processor, pulse the edamame, mushrooms and spring onions until you have a paste-like mixture. Pour the mixture into a bowl and add the panko, soy sauce and cornflour and stir until everything is well integrated. Season with salt and pepper to taste. Set your mixture aside and set up your dumpling making station!

Prepare a small bowl of room temperature water, a cutting board, and a sheet of Kana pre-cut parchment paper next to the cutting board. Stack your dumpling wrappers in the corner of the cutting board and place the bowl of filling mixture next to the small bowl of water.

Take your first dumpling wrapper and place in the centre of the cutting board. Dip your two index fingers into the bowl of water and use them to trace a line along the outer border of the wrapper. Using a small spoon, place a small scoop of the filling mixture into the centre of the wrapper. Then, fold the wrapper in half, and pinch the sides of the wrapper together to create a ‘fanning’ effect using small folds. The wetness from the water should allow the wrapper to stick together when pinched firmly. If the filling tries to spill out, use a little less next time. You’ll always need to experiment with a few tester dumplings before you get the hang of it! Repeat until you have used up all of the filling.

Bring a small pot of water to the boil and place a bamboo steamer on top of the pot. Line the steamer with your Kana pre-cut steaming parchment paper and fill the steamer with dumplings so that they sit snugly inside but are not overcrowded. You will need to steam in a few batches.

The dumplings will only need a few minutes to steam the dumplings, you’ll know they’re ready when the wrappers become slightly translucent and nice and soft.

You can enjoy your dumplings teamed or transform them into potstickers with this next step: Heat up some oil in a nonstick frying pan. Place the dumplings down into the pan – folded side up—and fry for a few minutes until you have a delicious crispy bottom! Enjoy your dumplings with some soya sauce, rice vinegar and chilli oil!

Edamame and mushroom dumpling recipe

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Melanie Hadida