Defrost the edamame, remove the beans from the pods, and peel off the thin skins.

Place the edamame in a mortar and grind until smooth. Mix in 2 tbsp of sugar to create the zunda paste.

In a bowl, mix shiratamako and 20g of sugar. Gradually add water while mixing until the dough comes together. Knead well and divide into 8 portions, shaping them into oval dumplings.

Boil water in a pot and cook the dumplings for 2–3 minutes. Remove and cool them in cold water.