Edamame Tartlets

Using healthy edamame gives an Asian flavour to this spread. I use baked dumpling skins for some crunch with the creamy filling. Dumpling skins also work for any kind of spread or even little quiche-like tartlets.


  • 2 cups frozen edamame, defrosted
  • 1/2 cup white miso
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream, optional
  • 1 teaspoon Asian chili sauce or more to taste
  • Salt and freshly ground pepper
  • 24 dumpling skins
  • 1 tablespoon vegetable oil


Preheat oven to 350 F.

Combine edamame, miso, mayonnaise and chili sauce in a food processor and pulse until well combined but still has a touch of texture to it. If the spread is too thick, thin with a little sour cream. Season with salt and pepper to taste.

Brush both sides of dumpling skins with oil and push in mini-muffin tins to make flower-shaped cups. Bake for 5 to 7 minutes or until golden at the edges and completely crisp. Let cool and fill with edamame spread just before serving. Makes 24.