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Edamame Dumplings in Vegetable and White Truffle Broth

Those snackable bright green soybeans are a staple in my home.
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I love edamame. My entire family loves edamame. Those snackable bright green soybeans are a staple in my home, and I keep both shelled and non-shelled in my freezer at all times, on the ready.

In this recipe, rather than serve them lightly cooked, with a sprinkle of coarse salt, I was inspired by one of our favorite dishes at True Food Kitchen in Phoenix, where they're served as a satisfying, light appetizer. I thought the dumplings were handmade, but since the restaurant has an open kitchen, my son's sharp vision detected store-bought wonton wraps at the dumpling station. The round ones are hard to find, and you can definitely go with the square, but if you insist, you can find the circle within the square with a cookie cutter.


For the dumplings

  • 2 cups shelled edamame, frozen
  • 1 garlic clove
  • 3 scallions, white and green parts, coarsely chopped
  • ½ teaspoon fresh ginger, grated
  • 1 teaspoon white, mellow, miso paste
  • Handful of cilantro
  • 1 tablespoon white truffle oil
  • Pinch of hot pepper flakes
  • Salt and pepper to taste
  • 1 pack (12 oz.) wonton wrappers

For the broth

  • 2 cups veggie or mushroom broth

To garnish

  • ½ cup shelled edamame, cooked and drained
  • White truffle oil for drizzling
  • Sprouts, cilantro leaves and sesame seeds


Bring a medium pot of lightly salted water to a boil, add edamame and cook for about 5 minutes, until soft. Drain and rinse with ice-cold water.

Place edamame, garlic, scallions, ginger, miso, truffle oil, cilantro, pepper and salt and pepper in a food processor, process until combined.

Brush a wonton wrapper with water, place 1 teaspoon of the filling in the center and cover with another wrapper. Pinch the edges closed. Repeat until you run out of filling.

In a large skillet bring broth to a gentle boil. Lay wontons in the broth making sure they don't touch each other, cook until tender - about 3 minutes.

Remove dumplings with a slotted spoon, ladle with some broth and garnish with sprouts, herbs, sesame seeds, edamame and a drizzle of truffle oil. Serve immediately.


Dr. Ayala