Edamame And Truffle Dumplings Recipes

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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     Main Dish Recipes     Dumpling Recipes

Time 50m

Yield 6

Number Of Ingredients 9



Edamame Dumplings with Truffle Oil image

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

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

SHIITAKE TEMPURA WITH TRUFFLED EDAMAME PUREE AND SHALLOT BROTH

Provided by Ming Tsai

Time 1h45m

Yield 4 servings

Number Of Ingredients 17



Shiitake Tempura with Truffled Edamame Puree and Shallot Broth image

Steps:

  • In a food processor, puree fish with the egg and cream. Check for seasoning. In a chilled stainless steel bowl, fold in crab and chervil into the mousse. Place in a pastry bag and stuff each mushroom. Dip each mushroom in tempura batter (recipe to follow) and in a 375 degree fryer, fry until golden brown.;
  • TEMPURA BATTER: In a bowl, whisk in soda into the flour until a pancake batter consistency is achieved.
  • EDAMAME AND TRUFFLE PUREE: Saute shallots until soft. Add chicken stock and bring to boil. Check for seasoning. Add edamames to stock. Simmer for 30 minutes until very soft. Puree in food processor with truffle oil and butter. Fold in truffles and season with salt and pepper.

3 ounces chilean sea bass or other fatty white fish
1 egg
1/4 cup heavy cream
Salt and black pepper to taste
1/2 pound crab leg meat, picked over
1/4 cup chopped chervil
Canola oil
12 large shiitakes, cleaned (a combination of shiitakes and morels are also nice)
2 cups rice flour
Soda water
1/2 cup sliced shallots
2 cups chicken stock
1 cup fresh edamames
1 tablespoon truffle oil
1 tablespoon butter
2 tablespoons chopped black truffles
Salt and white pepper to taste

EDAMAME DUMPLINGS

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 4 dozen

Number Of Ingredients 15



Edamame Dumplings image

Steps:

  • Place carrot, edamame, egg white, ginger, sesame oil, scallion, salt, soy sauce, rice vinegar, lemon juice, and Sriracha sauce, if using, in the bowl of a food processor; process until smooth.
  • Place 1 dumpling wrapper on work surface and top with 1 teaspoon filling. Brush edges with water and press to seal, forming a half moon shape. Keep wrappers covered with a damp towel to avoid drying out. Repeat process until all wrappers have been filled. Place dumplings on a baking sheet dusted with cornstarch until ready to steam.
  • Fill a large saucepan or wok with 2 cups water; bring to a boil. Place cabbage leaves or parchment round in bottom of bamboo steamer. Place dumplings in steamer, working in batches if necessary, cover and steam until wrappers have softened and filling is cooked through, about 8 minutes.

1/2 cup carrot, peeled and roughly chopped
1 1/2 cups frozen shelled edamame, thawed
1 large egg white
1 1/2-inch piece fresh ginger, peeled and roughly chopped
1/2 teaspoon toasted sesame oil
1 scallion, white part only, roughly chopped
1 teaspoon coarse salt
1 teaspoon soy sauce
1 teaspoon rice-wine vinegar
1 teaspoon freshly squeezed lemon juice
1/2 to 1 teaspoon Sriracha sauce, (optional)
48 dumpling wrappers, cut into 2 3/4-inch rounds
Cornstarch, for baking sheet
2 to 3 napa cabbage leaves or parchment rounds
Ginger Dipping Sauce

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



Edamame Truffle Dumplings In Miso Broth Recipe by Tasty image

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.

1 package frozen shelled edamame
2 tablespoons truffle oil
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon white miso paste
2 cloves garlic
water, as needed to grind
30 wonton wrappers
4 tablespoons miso paste
4 pieces kombu
8 cups water
2 tablespoons low sodium soy sauce
salt, as required
prepared dumplings and broth
1 teaspoon sesame oil
½ teaspoon sesame oil, optional
½ teaspoon truffle oil
½ teaspoon chili oil, optional
2 teaspoons green onion, chopped

SHRIMP AND EDAMAME DUMPLINGS

I love dumplings. This meat-free version is very tasty. You can add a drop or two of half and half to the food processor with the edamame, if you have some, or one tablespoon of olive oil to make the mix a bit creamier. Substitute different fillings if you like. I've used ground pork instead of shrimp and edamame, and I recently made an all-veggie version with edamame, spinach, bok choy and mushrooms. Soooooo goooooood. If you use pork or other meat, you may need to increase the steam time (after you add the water to the pan) and additional minute or two. Shrimp cooks faster than meat!

Provided by JEN14221

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 6

Number Of Ingredients 19



Shrimp and Edamame Dumplings image

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
  • Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
  • Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
  • Pour about 2 tablespoons water in a dish.
  • Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
  • Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
  • Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
  • Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
  • Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
  • Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
  • For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 32.2 g, Cholesterol 42.7 mg, Fat 14.8 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 2.4 g, Sodium 1573 mg, Sugar 2 g

1 cup frozen shelled edamame (green soybeans)
⅓ pound large shrimp - peeled, deveined, and cut into 1/3-inch pieces
½ cup finely chopped bok choy
1 egg white
1 tablespoon minced fresh ginger root
1 tablespoon soy sauce
1 tablespoon sesame oil
1 clove garlic, minced, or more to taste
1 teaspoon salt
2 tablespoons water
36 dumpling wrappers
¼ cup peanut oil, divided
1 cup water, divided
½ cup low-sodium soy sauce
1 tablespoon sesame oil
1 green onion, sliced
2 teaspoons white sugar
1 tablespoon rice vinegar
½ teaspoon red pepper flakes, or to taste

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



Edamame Dumplings image

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

2 tablespoons green onions, chopped
2 tablespoons soy sauce
1 teaspoon honey
1 cup frozen edamame, shelled
1 teaspoon fresh lemon juice
1 teaspoon dark sesame oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon hot pepper flakes
3 garlic cloves, minced
20 wonton wrappers
2 teaspoons cornstarch
cooking spray
1/2 cup water, divided

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