Edamame Dumplings
Inspired by my all-time favorite app at True Food Kitchen, these are SO freakin’ amazing, you just might cry.
Servings
30dumplings
Servings
30dumplings
Ingredients
Instructions
  1. For the broth, in a small saucepan over medium-low heat, combine the broth, tamari and miso, stirring until fully incorporated and warmed. Cover, remove from heat and set aside.
  2. Toss the edamame, soaked cashews, ginger, garlic clove, salt and truffle oil in a food processor and process until relatively smooth. Taste, adding more salt a pinch at a time, if needed.
  3. On a piece of parchment paper, lay out 15 wonton wrappers and a small bowl filled with water. Put a dollop of about 2 tsp of edamame filling in the center of each wrapper (you don’t wanna do too much, otherwise, the wonton won’t seal properly and filling will ooze out everywhere…no bueno).
  4. To fold, dip your index finger into the water and moisten all four edges of the wrapper. Fold the wrapper over into a triangle shape, trapping the filling inside, then seal the moistened edges shut with your fingers and place your dumpling on a baking sheet lined with parchment paper. Repeat this process for each dumpling, laying out another batch of 15 wonton wrappers when the first 15 are folded.
  5. When all your dumplings are ready to be cooked, heat 1 tbsp olive oil in a large frying pan over medium heat, making sure the oil covers the bottom of the pan evenly. Add as many dumplings as will fit without crowding them too much – you don’t want them sticking together. Let them cook for a minute or so, just long enough for the bottoms to get slightly golden brown, then use tongs to carefully flip them, cooking another minute or so.
  6. Pour about 1/4 cup water into the pan and quickly cover, trapping the steam. Reduce the heat to low and let steam for about 3 to 4 minutes. Remove to your parchment-lined baking sheet, repeating this process until all dumplings are cooked.
  7. To serve, pour about 1/4 cup of the broth onto a plate, then arrange the dumplings on the plate, and garnish with sprouts and/or shelled edamame.
  8. Devour.