Best 6 Edamame Dumplings With Truffle Oil Recipes
Indulge in a culinary journey with our tantalizing edamame dumplings, a delightful fusion of flavors and textures that will captivate your taste buds. These dumplings, meticulously crafted with fresh edamame, aromatic herbs, and savory seasonings, are enveloped in a delicate wrapper that yields to a burst of vibrant flavors upon each bite. Perfectly complemented by a luscious truffle oil dipping sauce, these dumplings elevate the dining experience to new heights of gustatory pleasure.
Whether you're a seasoned chef or a culinary novice, our carefully curated collection of recipes caters to all skill levels. From the classic edamame dumpling recipe that embodies the essence of simplicity to the more adventurous truffle oil-infused variation, each recipe is meticulously detailed with step-by-step instructions and helpful tips to ensure your dumplings turn out perfectly.
For those seeking a vegetarian delight, the tofu and edamame dumpling recipe offers a protein-packed alternative that doesn't compromise on taste. And if you're craving a dumpling with a crispy exterior, the pan-fried edamame dumpling recipe delivers with its golden-brown crust and tender, flavorful filling.
No matter your preference, our edamame dumpling recipes are a culinary adventure waiting to be savored. Embark on this journey of taste and delight your palate with these exquisite creations.
EDAMAME AND TRUFFLE DUMPLINGS
Edamame dumplings that are flavoured with truffle.
Provided by Jess
Categories Appetizer/Main
Time 35m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : ServingSize 1 dumpling, Calories 93 calories, Sugar 0g, Fat 2g, SaturatedFat 0g, Carbohydrate 15g, Fiber 1g, Protein 4g
EDAMAME TRUFFLE DUMPLINGS
Edamame Truffle Dumplings - filled with miso, garlic, ginger, edamame, and truffle oil!
Provided by Shweta
Categories Appetizer Main Course Side Dish
Number Of Ingredients 14
Steps:
- 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!
FRIED EDAMAME DUMPLINGS
Steps:
- In a small saucepan add edamame to salted boiling water. Cook for 1 minute. Drain edamame and run under cold water to cool them slightly and add them to a food processor. Using a microplane grate the ginger and add to food processor along with wasabi powder, lemon juice, salt, sesame oil and scallions. Process until a chunky consistency forms.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon edamame mixture in center of each wrapper. Moisten edges of dough with water; fold opposite corners to form a triangle, pinching points to seal. In a heat proof pan add about 2 inches oil and heat. When oil is hot add dumplings and fry until golden brown about 10 minutes. Fry off in batches making sure they don't touch in the oil so they won't stick. Remove with a slotted spoon or spider and place on paper towels to absorb the oil. Serve warm on a platter with soy sauce.
EDAMAME DUMPLINGS WITH TRUFFLE OIL
This creamy edamame filling was punctuated with a dash of truffle oil and it was served in a delicate shallot-Sauternes broth. It was far and away the star of the meal and I was immediately inspired to make my own version back home.
Provided by bpetish
Categories Dumplings
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil; add edamame. Cook in the boiling water for 3 to 4 minutes.
- Strain and transfer edamame to a food processor; add garlic, ginger, 4 tablespoons water, truffle oil, olive oil, soy sauce, and pepper. Puree until completely smooth. Taste and adjust seasoning if necessary.
- Set a small bowl of water on the table alongside dumpling wrappers and stuffing mixture.
- Take one dumpling wrapper, dip the tip of your index finger in the bowl of water, and rub it along the rim of half of the wrapper rim, making a half-moon shape. Take a small spoonful of stuffing and place in the middle of the wrapper. Gently fold dumpling in half, pressing down the ends so it is sealed. Repeat until all dumplings are made.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add dumplings, cover, and steam until wrapper is soft, 3 to 5 minutes.
Nutrition Facts : Calories 320.9 calories, Carbohydrate 49.6 g, Cholesterol 6.7 mg, Fat 7.6 g, Fiber 5.4 g, Protein 12.3 g, SaturatedFat 0.9 g, Sodium 583.6 mg, Sugar 1.4 g
EDAMAME TRUFFLE DUMPLINGS IN MISO BROTH RECIPE BY TASTY
Here's what you need: frozen shelled edamame, truffle oil, salt, pepper, white miso paste, garlic, water, wonton wrappers, miso paste, kombu, water, low sodium soy sauce, salt, prepared dumplings and broth, sesame oil, sesame oil, truffle oil, chili oil, green onion
Provided by Nimisha Wasankar
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
Steps:
- Cook the frozen edamame according the package instructions and let cool for 10 minutes
- Soak the kombu in cool water for 2-3 minutes, then wash thoroughly.
- Place 8 cups of water in a heavy bottomed pan and add the kombu. Bring this to a simmer and steep for 5-10 minutes.
- Remove the kombu from the broth, and reduce the heat to low. This will ensure that the broth remains warm, but does not boil or simmer
- Place the miso paste in a fine sieve with a handle. Dip the sieve bottom into the broth, but make sure the top does not submerge into the broth entirely. Dissolve the miso paste into the broth using a spoon. The sieve will ensure that there are no lumps in the broth and the miso dissolves properly 6. Add the soy sauce to the broth and taste for seasoning. Add salt if required.
- Once the edamame are cool enough, add all ingredients for the dumplings except the wrappers to a food processor and grind into a thick paste. Add water 1 tsp at a time as needed, but make sure the mixture does not become too loose. The paste does not need to be super smooth.
- Wet the edges of the dumpling wrappers, place about 1 tbsp of the filling in the center and fold into the desired shape. Since these will be boiled, make sure to seal the edges firmly.
- Boil two cups of water in a deep saucepan and cook the dumplings for around 8 minutes.
- In the meantime, add the truffle oil, sesame oil and chili oil to a bowl in the quantities specified assembling. Add 6-7 cooked dumplings to the bowl, then top with about 2 cups of broth.
- Sprinkle sesame seeds and green onions on top and serve.
EDAMAME DUMPLINGS
From the April 2006 issue of Cooking Light and adapted with the help of RedMeatGirl. We felt that the filling needed a little extra kick. Please adjust the seasonings to suit your own tastes.
Provided by Ms B.
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare sauce, combine the first 3 ingredients in a small bowl, stirring with a whisk.
- To prepare dumplings, cook edamame according to package directions; drain. Rinse edamame with cold water; drain well. Combine edamame, juice, sesame oil, cumin, red pepper flakes, garlic, and salt in a food processor, process until smooth.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon edamame mixture in center of each wrapper. Moisten edges of dough with water; fold opposite corners to form a triangle, pinching points to seal. Place dumplings on a large baking sheet sprinkled with cornstarch.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Arrange half of dumplings in a single layer in pan; reduce heat to medium. Cook 1 minute or until bottoms begin to brown; turn. Add 1/4 cup water to pan; cover. Cook 30 seconds; uncover. Cook 1 minute or until liquid evaporates. Repeat procedure with the remaining dumplings and water. Serve immediately with sauce.
Nutrition Facts : Calories 243.1, Fat 6.2, SaturatedFat 0.8, Cholesterol 3.6, Sodium 889.1, Carbohydrate 34.8, Fiber 3.7, Sugar 1.8, Protein 13.5
Tips:
- Choose fresh edamame beans. Fresh edamame beans are plump and bright green. Avoid beans that are brown or shriveled.
- Shell the edamame beans. To shell edamame beans, hold the bean in one hand and use your other hand to pinch the seam of the pod. Pull the pod open and remove the beans.
- Cook the edamame beans. Edamame beans can be cooked in boiling water, steamed, or roasted. To boil edamame beans, bring a large pot of water to a boil and add the beans. Cook for 3-5 minutes, or until the beans are tender. To steam edamame beans, place them in a steamer basket over a pot of boiling water. Cover and steam for 3-5 minutes, or until the beans are tender. To roast edamame beans, preheat your oven to 400 degrees Fahrenheit. Toss the beans with olive oil and salt and pepper. Spread the beans on a baking sheet and roast for 15-20 minutes, or until they are tender and slightly browned.
- Make the dumpling dough. To make the dumpling dough, combine the flour, salt, and water in a bowl. Stir until the dough comes together. Knead the dough on a lightly floured surface for 5-7 minutes, or until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes.
- Assemble the dumplings. To assemble the dumplings, divide the dough into small balls. Roll out each ball of dough into a thin circle. Place a spoonful of the edamame bean filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal. Bring the two ends of the dumpling together and pinch them to form a crescent shape.
- Cook the dumplings. To cook the dumplings, bring a large pot of water to a boil. Add the dumplings and cook for 3-5 minutes, or until they float to the top. Remove the dumplings from the pot and drain them on paper towels.
Conclusion:
Edamame dumplings with truffle oil are a delicious and easy-to-make appetizer or main course. The dumplings are filled with a savory mixture of edamame beans, mushrooms, and cheese. The truffle oil adds a touch of luxury and sophistication to the dish. These dumplings are sure to impress your guests!
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