Go Back
Print Recipe

Edamame truffle dumplings with perilla leaf

These dumplings freeze very well. After forming, leave them on the tray and place the tray directly in the freezer for an hour. Then tip the dumplings into a freezer bag to store.
Servings: 14 pieces

Ingredients

Edamame filling

  • 180 grams frozen edamame beans
  • 1 ½ tablespoons truffle oil
  • Scant ¼ cup chopped green onion
  • ¼ cup roughly chopped perilla leaf or more, to taste
  • ½ teaspoon salt

Dumpling skins

  • 50 grams wheat starch
  • 50 grams tapioca starch
  • 1 teaspoon oil 5 grams
  • 2 pinches salt
  • 100 grams just boiled water

Instructions

Prepare the edamame filling

  • Boil edamame beans for several minutes – I always cook mine for longer than instructions call for so they're extra soft. Drain and add to a food processor.
  • Process the edamame until mostly smooth, then add the remaining ingredients and blend until combined.

Prepare the dumpling dough

  • Add the starches, oil, and salt to a medium sized heatproof bowl. Pour in the boiling water (it must be boiling) and stir quickly with chopsticks. The mixture will form a shaggy, non-uniform dough. Cover the bowl and leave it to rest for a couple of minutes until the dough is cool enough to handle.
  • Knead the dough for a minute or two until it becomes smooth and elastic. The texture will be similar to Play-Doh.

Form and cook the dumplings

  • Divide the dough into 14 pieces (I recommend weighing the dough and dividing it by the number of dumplings you're aiming for). I use a tortilla press to make approximate 9 centimetre (3 ½ inch) diametre skins. Cut a length of nonstick baking paper, fold it, brush it with the tiniest amount of oil, and use that in your press to keep the skins from sticking.
    Only make one dumpling at a time, or else the wrappers can dry out and make the dough difficult to work with.
  • Add a scant tablespoon of filling to a wrapper and fold. The easiest method is to fold the sides together into a half moon shape. For directions on other folds, the trusty internet awaits your search. Place the dumpling on a tray lined with nonstick paper and repeat the process until you've made all of the dumplings.
  • Bring water to the boil in your steaming apparatus.
  • Remove the steamer basket or tray from the heat to avoid burning yourself. Line it with nonstick baking paper or a nonstick silicone dumpling pad. Place the dumplings at least an inch apart on the tray and steam for 6-8 minutes, until translucent. If cooking from frozen increase the time to 10-12 minutes.
  • Serve immediately. They're good on their own, but I also like to eat them with Shanxi vinegar.