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 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