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Chinese potsticker and edamame salad recipe

Chinese potsticker and edamame salad recipe

  • Recipes
  • Dish type
  • Salad
  • Warm salads

This is a delicious warm salad made up of ready-made potstickers, edamame beans and iceberg lettuce tossed in a ginger and sesame sauce.

7 people made this

IngredientsServes: 2

  • 1 tablespoon olive oil
  • 6 frozen potstickers
  • 255g frozen edamame (green soya beans)
  • 250ml water
  • 225g chopped iceberg lettuce
  • 2 tablespoons ginger and sesame sauce
  • pinch salt to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Heat the olive oil in a frying pan over medium heat. Place the potstickers into the hot oil flat-side-down. Cook until the bottom has turned golden brown, 1 to 2 minutes. Add the edamame and pour in the water. Cover and bring to a simmer over medium-high heat. Cook until the potstickers have completely thawed and are hot on the inside, 8 to 10 minutes.
  2. Scrape the potstickers and edamame into a mixing bowl and add the lettuce and salad dressing. Season to taste with salt and toss to mix. Serve immediately.


Potstickers are also known as jiaozi. They can be found in Chinese speciality shops.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (4)

by lisa


by Linda T

Had this for lunch.. happened to have all the ingredients on hand so I gave it a try. Quite yummy. I added some carrots to the pan when cooking the edamame. I added a few shredded carrots-15 Jul 2011

by Hungry Hannah

I love pot stickers and this was a great way to turn them into a meal. It was super easy to make. Just make sure your will eat it all because it doesn't save well. It was all gone when I made it!-16 Aug 2011

17 Simple and Fresh Edamame Recipes

If you’ve been to a Japanese restaurant before and scratched your head at the mention of “edamame”, then you’re not alone.

Although this humble little bean has been named a superfood, it isn’t exactly the most well-known vegetable. So, what exactly is edamame, you ask? Edamame are young soybeans that are usually eaten while they’re still in the pod.

Unlike mature soybeans, edamame beans are soft and edible, however the pod itself isn’t actually edible!

Despite their strange name, edamame beans provide a whole host of health benefits, including boosting your immune system, improving bone health, improving cardiovascular health, helping with weight management, and assisting a healthy digestive system.

They’re a great source of protein and fiber, as well as a number of essential amino acids. Plus, they’re an impressive source of vitamins and minerals, including iron, calcium, magnesium, potassium, sodium, zinc, phosphorus, copper, manganese, Vitamin C, riboflavin, thiamine, niacin, Vitamin B6 and Vitamin E.

With such incredible health benefits, it comes as no surprise that many of us want to find ways to consume even more edamame in our diet. Thankfully, we’ve rounded up 17 easy and delicious edamame recipes below!


Made with edamame instead of chickpeas, these nutrient-packed falafel sandwiches are a delicious twist on a classic dish.

You simply shell the edamame beans in a food processor, along with fresh herbs and dried spices, then add just a little bit of flour and baking powder to hold the felafels together. To finish off, fry or bake your felafels to perfection!


This beef and broccoli stir fry can be made in less than 15 minutes! Using edamame beans as one of the main ingredients, this recipe gives you a healthier version of your average beef stir fry.

After all, the addition of frozen, shelled edamame adds fiber, protein and heart-healthy fats. Plus, you can use brown rice, rather than white rice, to really boost the nutritional value of this meal.

Trust us, you’ll be adding it your list of favorite meals as soon as you eat it!


If you’ve never been much of a salad eater, then this recipe is the one for you. Not only does it contain the goodness of edamame, but it’s also easily customizable to suit your individual needs, whether you’re gluten-free, vegan, or like your salads to pack in the protein!

It’s a healthy yet filling option for lunch or dinner and is guaranteed to make you feel great.


If you’re looking for a unique take on your favorite dumplings, why not add edamame? Not only is it a great way to infuse your dish with more flavor, but we all know just how beneficial these humble beans are for your everyday health.

Along with the star ingredient, these dumplings also contain garlic, scallion, ginger, miso, truffle oil, cayenne pepper, soy sauce, and parsley. Sounds delicious!


This vegan and gluten-free soup will certainly warm you from the inside out!

It’s packed with protein and vegetables and combines the delicious flavors of lime, chilli, ginger, cloves, tamari, maple syrup, coriander, coconut milk, and turmeric.

This recipe is rather unique too, as you get your edamame hit not from beans, but from the edamame noodles. Genius!


This sushi bowl with vegan spicy mayo is everything you love about sushi, served up in a bowl. The bowls featured yams, cucumber, carrot, avocado, green onion, sesame seeds, rice, nori, tofu, and of course, edamame beans!

Plus, the creamy cashew vegan spicy mayo you use to dress it with is potentially the best salad dressing you’ve ever eaten!


Looking for another fresh and healthy edamame salad? Along with our favorite ingredient, edamame beans, you’ll also find pinto beans and brown rice in this salad, as well as microgreens.

Microgreens are just smaller versions of the plants they would be if fully grown, but because they’re smaller and picked at a much earlier age, the flavor and nutrients are denser.


If you fancy your edamame fix in soup form, then this vegan broccoli soup recipe featuring edamame and miso is for you.

Not only does it combine the goodness of nutritional ingredients and warm you from the inside out, but it can also be made within just 30 minutes, making it the perfect quick and easy weeknight meal.


This edamame hummus is a nice take on regular, chickpea-based hummus. It has a mild but unique flavor, plus its pretty mint green color will make you want to eat the whole bowl!

Just keep in mind that if you use frozen edamame, you will want to boil them for a little just to get them thawed. If you use fresh edamame, however, then you are good to go!

Pair this dip with crackers and fruit, or why not add it to a delicious buddha bowl?


Many of you will already love smashed avocado, but have you ever combined it with the deliciousness that is edamame? This salad is creamy, crunchy, protein-packed, light, and so flavorful.

Plus, it’s great when enjoyed on toast, with some tortilla chips, on a salad or even in a wrap! The best bit? It takes just 5 minutes to prepare, followed by 5 minutes to cook, making it a healthy lunch idea for those on-the-go.


Looking for another edamame dip, but one that packs a bit of spice? This spicy edamame dip combines our favorite superfood with ingredients such as garlic, cayenne pepper, cumin, olive oil, lime juice, cilantro, and salt and pepper.

While the recipe recommends pairing the dip with pita chips, you can enjoy with just about anything that takes your fancy – bread, vegetables, crackers, or more.


This strawberry, quinoa, and edamame salad will certainly turn heads at your next dinner party!

This cold grain salad beautifully pairs the nutty flavor of red quinoa with fresh strawberries, edamame beans, almonds, and toasted coconut.

Then, you simply add a balsamic dressing to really make those flavors pop. It’s quick and simple to create!


These edamame falafels with lemon aioli are a twist on the classic chickpea falafel. They simply contain edamame with green sweet pepper, whole wheat flower, Italian parsley, egg white, garlic, lemon peel, salt, and pepper.

While the preparation can take around 25 minutes, these falafels only need 4-5 minutes to cook, making it a relatively quick and easy dish to create.


These sweet and spicy edamame beans are the perfect snack or meal side. The recipe uses scrumptious ingredients including oyster sauce, sesame oil, garlic, soy sauce, honey, and red pepper flakes.

You simply cook the edamame according to the package’s instruction, then toss in a fry pan with all of the other ingredients. So simple!


Baked in the oven, this edamame recipe is a tasty snack with only 123 calories!

When you combine the flavors of edamame with olive oil, parmesan cheese, garlic powder, salt, and black pepper, you get these amazing, bite-sized clusters of delicious edamame beans.

It’s diet food without the mundane, giving you a recipe that you’ll love cooking for your friends and family.


This quick and easy edamame pesto pasta is just a slight twist on the popular dish, spinach pesto. Instead of nuts, this edamame pesto uses buttery green edamame for a satisfying, lower-fat and plant-powered dish!

For all of you spinach fans, however, don’t fret. This recipe still uses the leafy ingredient for both flavor and nutrients!


This edamame-black bean salad is full of crisp veggies, a sweet-tart dressing and a nutritional boost from the black beans and edamame.

It’s also gluten-free and vegan, making it a great side option for many dietary needs. It takes just 15 minutes to prepare and no cooking is involved, making it a wonderful addition to dinner parties, BBQs, or anywhere else that a delicious salad is required!

Time to Choose Your Edamame Fix

There you have it – our round-up of 17 edamame recipes that aren’t just delectable, but highly nutritious too. These immature soybeans are a great source of protein, fiber, vitamins, minerals, and essential amino acids, so you’ll certainly want to embrace them in your daily life as much as possible.

Whether it’s with a delicious and hearty soup, pasta dish, stir fry, or more, edamame brings a delectable flavor to any dish you add it to.

The recipes we’ve rounded up are perfect for a variety of cooking skill sets, plus you’re sure to find a recipe that suits your needs – whether you’ve got 10 minutes or an hour of preparation time up your sleeves.

Simply work through the list at your own pace or choose just one or two dishes that take your fancy to begin with. The choice is yours!

Melanie Clarke is the founder of Whim Online Magazine, an online magazine based in Australia that has a strong focus on whimsical + dreamy photography, as well as art and fashion content.

Potsticker Salad

20-minute dinner PSA! I have been making a version of this Potsticker Salad since our pre-kid days and it’s still a weeknight dinner rotation regular. To cut down on prep, opt for pre-cut matchstick carrots and ready-to-eat bagged sugar snap peas.

Nutrition Notes

As with any convenience food, quality matters. Spend a little more for a shorter ingredient list. Recommend: Trader Joe’s frozen gyoza or Annie Chun’s frozen potstickers.

  • 1 lb frozen potstickers
  • 3 carrots, cut into thin strips (or buy pre-cut matchsticks)
  • 3/4 lb sugar snap peas
  • 1 cup frozen shelled edamame
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon sriracha or thai red chili paste
  • 1 tablespoon sesame oil
  • 1 1/2 cups bean shoots
  • 3 green onions, sliced
  • 1/4 cup roasted peanuts, chopped
  • Fresh cilantro, chopped

Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). If using a metal steamer basket, spray the bottom with nonstick cookig spray. Bring the water to a boil. Place the potstickers in the basket (or skillet) followed by the carrots, cover, and steam for 4 minutes.

Add the snap peas and edamame, cover, and steam until the potstickers are cooked through and the vegetables are tender, 4 to 6 minutes.

Meanwhile, in a small bowl, combine the soy sauce, rice wine vinegar, red chili paste and sesame oil. Divide the bean sprouts among bowls and top with the potstickers and vegetables. Sprinkle with the scallions, peanuts and cilantro. Serve with the sauce (I topped each bowl with 1-2 T sauce).


The cooked elements in this salad are quinoa and edamame, so I like to get both of those going on the stovetop first.

Once the quinoa is cooked, cover the pot and let it sit on the stovetop (with the burner turned off) until you&rsquore ready to serve. This allows the quinoa to steam in the pot for a few extra minutes so it gets nice and fluffy. (I learned this trick from Cookie + Kate.)

I cooked the frozen edamame on the stovetop, too. Since the ice melts as the edamame cooks, you don&rsquot need to use any oil for this step, and the beans start to brown in the skillet, which adds a toasty flavor component that takes this salad to another level.

If you&rsquore not into it, though, you can always steam edamame in the microwave instead. Up to you!

After the quinoa and edamame are prepped, it&rsquos time to mix up the spicy peanut dressing.

Whisk peanut butter, rice vinegar, soy sauce (you can use tamari or liquid aminos to make it gluten-free), maple syrup, garlic, ginger, and cayenne pepper. Then gradually add water while you continue to whisk. Stop when the dressing is pourable but still ultra rich and creamy. Feel free to taste and adjust as you go!

The final step is putting it all together.

Mix the cooked quinoa and edamame with crunchy vegetables and peanuts, pour the dressing on top, and garnish with handfuls of fresh herbs for flavor.

Recipe Summary

  • 1 pound ground pork
  • 4 cloves minced garlic
  • ½ cup finely chopped green onions
  • 3 tablespoons very finely minced fresh ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 pinch cayenne pepper
  • 1 ½ cups finely chopped green cabbage
  • 2 ½ cups all-purpose flour
  • ¾ teaspoon kosher salt
  • 1 cup hot water, about 130 -150 F (55-65 C)
  • ¼ cup seasoned rice vinegar
  • ¼ cup soy sauce
  • 6 tablespoons vegetable oil for frying, or as needed - divided
  • 8 tablespoons water for steaming, divided

Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly cover with plastic. Refrigerate until chilled, about an hour.

Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.

When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.

Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.

Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.

Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan steam for 3 minutes. Uncover reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Potsticker Dipping Sauce

I had some frozen potstickers in my freezer to use up so I paired them with some Chinese soup and Soy Sesame Edamame for dinner. I didn’t have any dipping sauce in my refrigerator so I decided to make up a batch. This took less than 5 minutes to make and tasted fantastic… I will never buy store bought sauce again! My whole family thought it was delicious.

Combine the soy sauce, rice vinegar, water, brown sugar, green onion, minced garlic, ginger, sesame oil, and sriracha sauce together in a small bowl whisk until well combined. Cover and set aside for at least 30 minutes for the flavors to mingle. Serve as a dipping sauce for potstickers, egg rolls, or wontons. Enjoy.

Chickpea Edamame Salad

If you&rsquore looking for a recipe to make Aldi&rsquos chickpea salad at home then you&rsquore in the right place! This homemade recipe tastes EXACTLY like the real deal.

You can of course save yourself a little time by picking up the salad at Aldis, but you&rsquoll save some money and be able to make a big batch if you make this yourself.

Aldi&rsquos Chickpea Salad Ingredients

The main ingredients in this chickpea edamame salad (or dip depending on how you want to enjoy this) are:

Edamame, chickpeas, carrots, dried cranberries, and bell peppers (red and green).

This crazy combination of flavors really works! But what brings everything together is the dressing. A mix of oil, vinegar, fresh lemon juice and herbs.

The herby dressing marinates the ingredients and brings all the flavors together beautifully. The best part is, you don&rsquot need to let this marinate for any set amount of time. You can enjoy this salad immediately after you make it or chill it for later. It stores well in the fridge.

A Healthy Dip Appetizer, Lunch or Vegetarian Side Dish

You&rsquore probably going to want to make a big batch of this power salad because you can enjoy it multiple ways. You can: enjoy this as a dip with tortilla chips, add this medley to your salad, serve it as a side dish with dinner, or pack it up for a healthy lunch.

This salad keeps well thanks to the preserving powers of vinegar and oil. You can store this in the fridge for up to a week.

This healthy chickpea salad recipe couldn&rsquot be easier!

Okay, well it actually could be easier. I mean you could just buy it at Aldi&rsquos but you only get a tiny package and it&rsquos pretty expensive. And the nearest Aldi&rsquos might be a bit of a drive away. So, homemade it is for me anyway!

The hardest part might be collecting all the herbs to make up the dressing. If you don&rsquot collect herbs like it&rsquos your job (like me!) then you could instead use a bottled Italian dressing and then add cumin. You could try other dressings too if you want to mix it up and give this recipe a re-fresh after you&rsquove had it a few times.

You can use frozen, canned or fresh edamame.

There&rsquos not a big difference in taste no matter which type you choose to go with. So, go for what&rsquos most convenient for you. If you can only find frozen edamame in shells, just cook the edamame and then pop it out of the shells. It only takes a few extra minutes.

What&rsquos the best way to store this chickpea edamame salad?

I prefer to store this salad, and almost all my dips and leftovers, in wide-mouth Mason jars. They are inexpensive and hold up well. You don&rsquot need to worry about plastic chemicals (when re-heating certain dishes) seeping into your food, ruining the container or messing with the flavor of your recipe. I do use plastic dishwasher-safe lids since the metal ones tend to get rusty after awhile.

Want more healthy recipe ideas?

Check out these healthy yet delicious recipes:

This easy chickpea edamame salad recipe was featured on Meatless Monday!

Spinach and Edamame Salad

You’re probably going to grow a cape when you eat this.


  • 1 bag (10 Oz. Size) Frozen Edamame
  • 1 can (14.5 Oz. Size) Chickpeas, Drained And Rinsed
  • 1 cup Dried Cranberries
  • ½ cups Pepitas
  • 2 whole Carrots, Finely Sliced
  • 2 whole Lemons, Juiced
  • ½ cups Extra Virgin Olive Oil
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • 10 cups Baby Spinach, Divided


Cook the edamame in boiling water according to package directions. Drain. Once cooked, let cool about 5 minutes.

In a large bowl, toss the edamame with the chickpeas, dried cranberries, pepitas and carrots.

In a small bowl or jar, whisk or shake the lemon juice with the oil, along with a good pinch of salt and pepper. Voila, dressing.

Arrange about 2 cups of spinach on a plate, and top with the edamame mixture. Dress the salad with the lemon dressing and … lunch!

Note: You can use whatever dressing you prefer. I just happen to be obsessed with straight-up lemon.

Edamame And Wakame Salad

Make salads more exciting than the boring lettuce and tomato combinations of yore with this edamame and wakame salad. Edamame are immature soybeans normally served in the pod and containing a deliciously savoury flavour. Combined with wakame seaweed and a dynamic Japanese salad dressing, this salad is so delicious that even the fussiest eaters in your family will want to savour it.


How To Prepare

If using edamame already in the pods, you will have to shell them by popping the small edamame beans out into a bowl.

Put a handful of dried wakame seaweed in a separate bowl of water and allow it to reconstitute for a few minutes.

To prepare the other ingredients, cut the lettuce into small pieces and the cucumber and spring onions into very thin slices.

Now the wakame should be ready so add the shelled edamame beans, wakame seaweed, lettuce, cucumber and spring onions into a bowl and mix them well. Lastly sprinkle some sesame seeds over the top.
The final step is to choose a dressing:

Goma Sesame Dressing is the most common dressing in Japan and has a rich, creamy taste.

Yuzu Dressing is made from the yuzu citrus fruit so it has a sharp, tangy taste.

Daikon Dressing is a non-oily dressing that is made from grated Japanese radish. Great for a healthy choice.

Recipe Summary

  • 1 (10 ounce) package egg noodles
  • 12 frozen vegetable potstickers
  • 2 tablespoons vegetable oil
  • 2 tablespoons water
  • ½ cup water chestnuts, drained and sliced
  • ½ cup baby corn
  • 1 carrot, shredded
  • 1 (15 ounce) can straw mushrooms
  • ½ cup Thai peanut sauce
  • ¼ cup chopped roasted peanuts

Cook egg noodles in a large pot of boiling water for 5 to 7 minutes, or until al dente. Drain, and set aside.

Heat the oil in a large frying pan over medium heat, cook potstickers until golden brown, turning once or twice. Add the water to the pan, reduce heat to low, cover, and cook for another 3 minutes, or until liquid has evaporated. Rinse with cold water to cool, drain, and cut in half.

In a large mixing bowl, toss together the water chestnuts, baby corn, carrot, mushrooms, peanut sauce, noodles, and potstickers. Chill 1 hour. Toss with peanuts just before serving.

Watch the video: Edamame 2 Simple Recipes (December 2021).