the appetizer:

100 Perfect Pairings: Small Plates to Enjoy with Wines You Love by Jill Silverman Hough, includes recipes like Smoked Paprika Fried Almonds; Cold Peach and Mango Soup Shooters ; and Edamame Wontons with Gingered Soy Sauce.


Edamame Wontons with Gingered Soy Sauce


Edamame Wontons
with Gingered Soy Sauce

Serves 6


These bright, flavorful wontons are a greart combination of light and refreshing on the inside yet crisp and chewy on the outside. The dipping sauce adds both zing and savory notes.

Serve them at a finger-foods party, as a first course for an Asian-themed dinner, or alongside your favorite stir-fry.

  • 2 cups shelled edamame (green soybeans), thawed if frozen, divided
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1/4 cup loosely packed fresh cilantro leaves
  • 6 tablespoons aji-mirin sweet cooking rice seasoning
         (Japanese cooking wine), divided (see below)
  • 2 scallions, white and light green parts only, thinly sliced, divided
  • 36 round wonton wrappers (see below)
  • 2/3 cup soy sauce
  • 1-1/2 teaspoons freshly grated ginger
  • 1 teaspoon sesame oil
  • About 1/2 cup safflower, sunflower, peanut, or other high-heat cooking oil

Set 1/2 cup of the edamame aside. In the bowl of a food processor, combine the remaining edamame with the lemon juice, cilantro, and 1/4 cup of the aji-mirin and process to form a coarse paste, scraping down the bowl as necessary. Transfer the mixture to a medium bowl. Stir in the reserved edamame and all but 1 teaspoon of the scallions. Set the remaining scallions aside. (If you're making the wontons more than a day in advance, add all of the scallions to the edamame mixture.)

Arrange 6 wonton wrappers on a work surface (keep the remaining wrappers covered with a damp kitchen towel). Spoon about 2 teaspoons of the edamame mixture onto each of the 6 wrappers, moisten the edges with water, fold the wrapper over the filling, and press to seal. Place the filled wontons in a single layer on a baking sheet. Repeat with the remaining wonton wrappers. (You can prepare the wontons in advance, storing them covered in the refrigerator for up to a day or in the freezer for several months. Thaw in the refrigerator before proceeding.)

In a small bowl, combine the soy sauce, ginger, sesame oil, and the remaining 2 tablespoons of aji-mirin. Set aside. (You can prepare the soy sauce mixture up to a day in advance, storing it covered in the refrigerator.)

In a large nonstick skillet over medium heat, warm 3 tablespoons of the safflower oil. Working in batches and without crowding the skillet, add the wontons and cook until browned, about 1-1/2 minutes per side. Transfer to a paper towel-lined plate. Repeat with the remaining wontons, adding more oil as necessary.

(You can also boil the wontons. Bring a large pot of well-salted water [1 tablespoon of coarse kosher salt per quart] to a boil. Add 1 tablespoon of canola, grapeseed, or other neutral-flavored oil. Add 8 to 10 wontons and cook until they float to the surface, about 2 minutes. Use a slotted spoon to transfer the cooked wontons to a platter or to individual plates. Repeat with the remaining wontons.)

Transfer the soy sauce mixture to a small serving bowl or to individual small bowls. Top with the reserved scallions, if you have them. Serve the wontons warm with the soy sauce mixture on the side.


Aji-mirin is available in the ethnic or Asian section of most major supermarkets. Besides using it in this recipe, you can also use it in Lettuce Cup Pork (page 81 of the book) and in other stir-fry sauces.

Wonton wrappers are available in the refrigerated part of the dairy or produce section at most major supermarkets. Besides using them in this recipe, you can use them to make other filled foods and they can be cut into strips, fried, and added to salads, as in a Chinese chicken salad.

Food & Wine Tip

It's not a coincidence that a lot of the recipes in this chapter are Asian-inspired—Asian food has a natural affinity to Riesling.

  • from:
    100 Perfect Pairings:
    Small Plates to Enjoy with Wines You Love
  • by Jill Silverman Hough
  • Wiley 2010
  • Hardcover; 192 pages; US $16.95
  • ISBN-10: 0470446315
  • ISBN-13: 978-0-470-44631-7
  • Reprinted by permission.

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100 Perfect Pairings


This page created August 2010

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