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1
Line a baking sheet with parchment paper and set aside to place your wontons on once you have formed them.
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2
Also, fill a small bowl or ramekin with a bit of water which will be used to seal the wontons.
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3
Add the cooked edamame to a mixing bowl and crush with a fork until about 1/2 to 3/4 of the beans are crushed or broken.
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4
You can get it finer or leave it chunkier to taste.
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5
Finely chop the scallions and cilantro and add to the mixing bowl along with the wasabi powder, thai sweet chili sauce, and sesame oil.
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6
Mix until all ingredients are thoroughly combined.
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7
I like to use my hands for this, but I'm sure a spoon would work fine.
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8
Wash hands if necessary and get out your wonton wrappers.
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9
Also, move your parchment lined baking sheet and bowl of water close to the area where you will be working.
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10
Lay out a few wonton wrappers (I like to do 4 at a time) and place about a teaspoon of the filling in the center of each wonton.
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11
Dip your finger in the water and run it along two sides of the wonton, then fold the other sides of the wonton on top to form a triangle.
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12
Pinch together to seal.
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13
You can leave them as triangles if you like, but I like to take the two long edges and pinch them together as well with the help of a little more water.
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14
Repeat until all of the filling is gone and place each wonton on the baking sheet once formed.
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15
At this point you can store in the fridge for a few hours (or up to a day covered) or freeze the wontons if you would like.
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16
Bring a large pot of water to a boil and add salt.
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17
Boil wontons in batches (judge how many depending on the size of your pot) for 5 minutes.
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18
Drain the wontons completely before the next step.
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19
Add wontons to a frying pan with vegetable oil that is on medium high heat and sear until both sides are crispy, then serve with your choice of dipping sauce.
