Edamame Dumplings Drizzled with Truffle Oil

Ingredients

• 1 ½ cups edamame
• 2 cloves garlic
• 1 (1 inch) piece fresh ginger, peeled
• 4 tablespoons water
• 4 teaspoons black truffle oil
• 1 tablespoon olive oil
• 3 teaspoons soy sauce
• ½ teaspoon black pepper
• 1 (16 ounce) package dumpling wrappers

Step 1

Bring a pot of water to a boil, then add the edamame and cook for about 3 to 4 minutes until tender. Drain them well and pop the edamame into a food processor along with garlic, ginger, 4 tablespoons of water, truffle oil, olive oil, soy sauce, and a pinch of pepper. Blend everything until it’s completely smooth. Give it a taste and adjust the seasoning if you need to.

Step 2

Set out a small bowl of water next to your dumpling wrappers and the filling. Take one wrapper and dip your finger in the water, then run it along half the edge of the wrapper to moisten it. Spoon a little filling into the center, fold the wrapper over, and press the edges together to seal. Keep going until you’ve used up all the filling.

Step 3

Fill a saucepan with a couple of inches of water and place a steamer basket inside, making sure the water doesn’t touch the bottom. Bring it to a boil, then carefully add the dumplings to the basket. Cover and steam them for about 3 to 5 minutes, until the wrappers are soft and translucent. Serve warm, drizzled with a little extra truffle oil if you like.