Edamame and truffle dumplings
These Edamame and truffle dumplings are loaded with a creamy edamame filling with notes of black truffle flavour.
This past week has been quite a dumpling-filled week for me.
I think I must have had dumplings on my mind. Thursday I went out to this great little Korean restaurant where I had dumplings as an appetizer, Friday night I went to a dinner where there was also dumplings as an appetizer, and on Saturday I made (and ate) these edamame and truffle dumplings!
Yeah…so it’s been a lot of dumplings on my plate!
Luckily dumplings are one of those things that I can just eat over and over again. You can fill them with so many different combinations and dip them in a variety of sauces.
These Edamame and truffle dumplings start with an edamame base that gets pureed in the food processor with some garlic, ginger, seasoning and of course, some black truffle oil.
The truffle flavour is what really makes these dumplings special, so don’t skip out on it! I love the unique flavour of truffle oil and have been loving using it in my cooking lately. (Tip: Next time you make avocado toast, try adding some truffle oil drizzled on top…delicious!)
If you’re wondering where to find dumpling wrappers, all Asian supermarkets will have them in the freezer section. I use the gyoza style wrappers, but you can ultimately use any type of dumpling wrapper, even wonton wrappers will work just fine!
I served these dumplings up with a simple soy and rice vinegar sauce which you can find the recipe for here. You could serve these up with any of your favourite dipping sauces, or even in some soup broth.
These Edamame and truffle dumplings are:
- High in Protein
- Healthy & delicious
Edamame and truffle dumplings
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 24 dumplings 1x
- Category: Appetizer/Main
- Method: Cook
- Cuisine: Asian
Edamame dumplings that are flavoured with truffle.
- 1 1/2 cups shelled edamame
- 2 garlic cloves
- 1 1-inch cube ginger
- 3 tsp soy sauce
- 1 tbsp olive oil
- 4 tsp black truffle oil
- 1/2 tsp black pepper
- 4 tbsp water
- 1 pack of dumpling wrappers
- Cook the edamame in a pot of boiling water for 3-4 minutes.
- Strain and transfer the edamame to a food processor with the garlic, ginger, soy sauce, olive oil, truffle oil, black pepper and water.
- Puree until completely smooth.
- Taste and adjust seasoning if necessary
- To assemble the dumplings, set a small bowl of water on the table alongside your wrappers, and stuffing.
- Take one dumpling wrapper. Dip the tip of your index finger in the water and rub it along half of the dumpling wrapper. (You want to make moisten just the rim of half the wrapper, making a half-moon shape)
- take a small spoon of your stuffing and place it in the middle of the wrapper.
- Gently fold the dumpling in half pressing down the ends so it is sealed.
- *Optional: you can make little ruffles on the edges of the dumplings my making little folds throughout the top)
- Repeat until all the dumplings are made.
- To cook the dumplings place them in a steamer and steam for 3-5 minutes, or until the wrapper is nice and soft.
Make sure to use a good quality truffle oil for this recipe!
- Serving Size: 1 dumpling
- Calories: 93
- Sugar: 0g
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
Keywords: make dumplings at home, vegan dumplings, vegan asian recipe
I’m trying this tonight. I can’t wait! However, I couldn’t find dumpling wrappers. I am going to use wonton wrappers. I hope that they work!
Hi Grace! It will work, however wonton wrappers have a different texture than dumpling wrappers so this will alter the recipe a bit.
Hi! Is this shelled edamame? Or which type?
Hi, what part of this can I make ahead? Will I have to roll my dumplings up in front of the guests?
Hi Sab, you can make everything ahead of time. No need to prepare these in front of guests!
I also had the truffled edamame dumplings at Sampan in Philly and found this recipe to try to recreate them! They were excellent and very reminiscent of the Sampan ones. I used white truffle oil and sweet soy sauce because that was what I had on hand. I also added a little ricotta to add some extra creaminess! Sooo good. Thanks for sharing the recipe!
Hi Shelby, so glad this recipe was similar to the ones you tried at Sampan! I’ve never been there but will definitely have to try them if I’m ever in Philly!
I had edamame truffle dumplind last night at a restaurant called Sampan in Philly. They were so delicious upon returning home today I made a bee-line to the internet to recreate them and found your WONDERFUL blog. I can’t wait to try these. Thank you so much!!
Thanks Pam! I hope you love the recipe 🙂
I’m shocked and disappointed you don’t have an affiliate link for the truffle oil. That’s the key ingredient and hardest to find 🙁
Hi Ellen, here is a great truffle oil you can purchase on Amazon if you’re looking for a good one! https://www.amazon.com/gp/product/B005451N2K/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=choosingchia-20&creative=9325&linkCode=as2&creativeASIN=B005451N2K&linkId=8abd94251aa24d299e89439457ae0094 (affiliate link) Hope this helps! They often have truffle oil at the grocery store as well in the section with high quality olive oils, avocado oils…etc.
Oh how neat! I don’t know if you have ever been, but this recipe reminds me of the edamame dumplings from True Food Kitchen. I could eat those ALL DAY! But anyways, I think your recipe looks a lot cleaner and fresher. The black truffle oil probably adds the most amazing flavor and sort of “toasted” quality as well!