Published: · Modified: by Shweta with 13 Comments · This post may contain affiliate links ·
Edamame Truffle Dumplings - filled with miso, garlic, ginger, edamame, and truffle oil!
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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!
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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. However, what does Amazon not have?! I get mine from Amazon. I've used black and white truffle oil in this dish and it's turned out amazing each time! My husband is obsessed with anything that has truffle oil so it well worth buying it in my house. 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 🙂
Instructions to make the dumplings
My wonton wrappers were egg-free which makes this dish vegan. For the edamame mixture, I blend all the filling ingredients in a chopper like this one or a Vitamix blender attachment like this one. I like to give it a hummus-like texture, smooth and creamy. 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!
Other Recipes to Try:
- Vegan Tofu Tacos with Peanut Sauce
- Vegetable Pad Thai with Marinated Tofu
- Vegetable Lettuce Wraps with Crispy Tofu
- The Perfect Peanut Sauce
- Miso Ginger Sauce
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5 from 7 votes
Edamame Truffle Dumplings
Edamame Truffle Dumplings - filled with miso, garlic, ginger, edamame, and truffle oil!
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Servings: 4 people
Author: Shweta
Ingredients
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
Optional garnishings
- scallions
- edamame
- cilantro
- black sesame seeds
Instructions
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!
Notes
- 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.
Nutrition Info
Calories: 343kcal | Carbohydrates: 45g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 1223mg | Potassium: 525mg | Fiber: 6g | Sugar: 4g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 5mg
Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!
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Reader Interactions
Comments
Jitu
Excellent and easy to prepare with healthy valueReply
G
This was fantastic! Delicious!Reply
Tej
This was SO good!! Who knew the touch of truffle was what edamame dumplings needed. Thanks for the recipe!Reply
PS
Can you please advise please on which wonton wraps you used. Thanks.
Reply
Vedant P
This recipe is quick and easy to make and is by far the best dumplings I have ever eaten.Reply
Krishna
Very tasty!!Reply
Neil
Can’t wait to try this.Reply
Dina gohel
Delicious.Reply
