These edamame truffle dumplings and filled with a creamy edamame mixture and a hint of white truffle flavor. Perfect for any side dish or appetizer!
The first time we ordered some edamame truffle dumplings at a restaurant, we were in love. My husband could have that as a main dish every single day. So of course, we went on a mission to make these at home and I’d say they’re just as good!
Initially, the thought of trying to make dumplings intimidated me. But guys, it’s SO easy. Just buy some wonton wrappers, throw some ingredients into a food processor for the filling, and cook them in water or a broth...and there are your dumplings.
I used white truffle oil for these dumplings. I’ve learned that truffle oil is expensive and hard to find but for these dumplings, it was necessary. My husband is obsessed with anything that has truffle oil so it well worth buying it in my house. I’ve tried this recipe with a truffle-flavored oil and it just wasn’t the same. I recommend the truffle oil that have the truffle pieces in it or infused with truffles versus just the truffle flavoring. If you’re on a budget though or don’t really care for truffle oil, you can easily turn these edamame truffle dumplings into just edamame dumplings 🙂
My wonton wrappers were egg-free which makes this dish vegan. I filled the wonton wrappers with the edamame truffle mixture. To fold the wrappers, take a bowl of water, wet the edges and press along the sides. I also cut the excess edges off the folded triangles (and air-fried them as wonton chips!). Cook the filled triangles in a broth for a few minutes or serve them with any of your favorite sauces or even pan fry them for a bit of a crunch.
We can't get enough of these life-changing and super easy dumplings. Enjoy your edamame truffle dumplings and share them with your friends and family!
Edamame Truffle Dumplings
For the dumplings
- 24 wonton wrappers, egg-free if making vegan
- 1 ½ cup edamame, shelled, frozen
- 2 cloves garlic
- 1 inch ginger
- ⅓ cup scallions
- 2 tablespoons white truffle oil
- 2 tablespoons soy sauce; low sodium
- 2 tablespoon white miso paste
For the broth
- 3 cups low sodium vegetable broth; use more as needed
- 1 tablespoons low sodium soy sauce; optional for additional flavor in the broth
- black sesame seeds
- Bring a large pot of water to a boil and cook the edamame for approximately 5 minutes then drain water.
- Add the edamame, garlic, ginger, scallions, truffle oil, white miso, and soy sauce in a food processor and blend it until paste is formed.
- Scoop about a teaspoon into each wonton wrapper.
- Wet the edges of the wonton wrapper and fold two corners together to make a triangle. You can cut the edges of the wrapper if you have a lot of extra left on the sides. I like to air fry these afterwards to make wonton chips.
- Bring a large pot of vegetable broth to a boil.
- Place the filled dumplings in the boiling broth 2-3 at a time (depending on the size of your pot) and cook for 3-4 minutes until the dumpling is translucent or floating at the top.
- After removing the dumplings, cover to keep warm while cooking the rest of the batch.
- Once all the dumplings are completed, top with more broth. Optionally you can drizzle some more truffle oil and soy sauce if you'd like. Serve immediately with some cilantro, extra edamame, scallions, or sesame seeds!
- If truffle oil is not feasible or handy, just use olive oil to have tasty edamame dumplings.
- Use more broth as needed while cooking your dumplings.
- I didn't add the soy sauce to the broth as I didn't feel I needed it. However, if you want more flavor, you can include it!
- If you don't have low sodium soy sauce, I recommend decreasing the amount of miso to 1 tablespoon and adjust accordingly as it can get too salty. Then adjust to your taste preference.