1 cup frozen edamame, shelled
2 cups water, plus more for sealing wontons
1 tbsp fresh ginger, grated
2 tbsp wasabi powder
juice of  lemon
½ tsp salt, plus more for salting water
1 tbsp sesame oil
2 scallions, rough chop
20 wonton wrappers
Vegetable Oil for frying
½ cup soy sauce for dipping

In a small saucepan add edamame to salted boiling water. Cook for 5 minutes. Drain edamame and run under cold water to cool them slightly and add them to a food processor. Using a microplane grate the ginger and add to food processor along with wasabi, juice of lemon, salt, sesame oil and scallions. Process until it’s a smooth consistency.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon edamame mixture in center of each wrapper. Moisten edges of dough with water; fold opposite corners to form a triangle, pinching points to seal. In a heat proof pan add about 2 inches oil and heat. When oil is hot add dumplings and fry until golden brown about 10 minutes. Fry off in batches making sure they don’t touch in the oil so they don’t stick. Remove with a slotted spoon or spider and place on paper towels to absorb the oil. Serve warm on a platter with soy sauce.