Truffle Edamame Dumplings with Shallot Broth

January 29, 2022
Wicked
Recipes

With the sweetness of Sauternes wine in the broth and the earthiness of truffle oil in the dumplings, this dish strikes the perfect flavor balance. Chad’s daughter, Amaya, loves them so much he always makes a double batch. You might want to too! This one is sure to impress the guests. Watch the video for more detail on filling and shaping the dumplings.

Ingredients

1/4 cup (40 g) raw cashews
2 1/2 cups (375 g) frozen shelled edamame, thawed
3/4 cup (180 ml) vegetable stock or unsweetened nondairy milk
3-4 Tbsp truffle oil
3 Tbsp vegan butter
1-2 cloves garlic
Sea salt and ground white pepper or black pepper
1 to 1 1/2 packages (12 oz/340 g each) round eggless dumpling skins (about 3 1/2-inch/9-cm diameter) or Homemade Dumpling Skins
About 1 Tbsp cornstarch
s2 cups (475 ml) Sauternes Shallot Broth

Notes:

We like Twin Dragon eggless round gyoza (dumpling) wrappers, which are about 3 1/2 inches (9 cm) in diameter.
Truffle oil is expensive but soooo worth it. Just a few drops in a pasta sauce or any creamy sauce adds a ton of aroma. Try it with plant-based egg dishes too. So good.

*This recipe was adapted from the book Crazy Sexy Kitchen by Chad Sarno and Kris Carr. Click here to pick up a copy.

Instructions

For the filling, soak the cashews in water to cover for a few hours or overnight. Drain and set aside.
When you’re ready to continue, put 2 cups (300 g) of the edamame in a high-speed blender along with the stock or milk, truffle oil, butter, and garlic. Blend it all into a nice thick puree. It should be the consistency of muffin batter.
Transfer the mixture to a bowl and stir in the remaining 1/2 cup edamame. Season with salt and pepper until it tastes good to you, then cover and chill for 1-2 hours to firm up the filling.
To assemble the dumplings, set the bowl of filling, a small cup of water, your dumpling skins, and a baking sheet on a work surface. Scatter some cornstarch over the baking sheet to help prevent sticking.
For each dumpling, mound a generous tablespoon of filling in the center of a dumpling skin. Dip your finger in the water and moisten the entire edge of the skin. For a gyoza-style shape, hold it like a taco, then starting with one corner, crimp around the edge, creating a series of pleats from one corner to the other. Place on the sheet pan and continue until all the dumplings are assembled (about 20).
These dumplings are lightly pan-fried then steamed. To fry, heat a saute pan over medium-high heat, then add a small amount of oil or spray oil to the pan. Sear the dumplings in batches until they’re golden on the bottom, 3 to 4 minutes. Avoid crowding the pan or the dumplings may stick to each other.
Steaming time! Use a bamboo steamer basket, or your favorite steamer, and place a few leaves of cabbage, or other leafy green, on the bottom of the steamer. Or spray with oil to prevent sticking.
Bring water to a boil, and place the dumplings in the steamer. Steam until the dough is tender, about 3 minutes, then remove from the heat.
Gather 6 serving bowls and place 3 to 4 dumplings in the center of each. Or use smaller bowls to serve single dumplings as appetizers. Pour 4 to 6 Tbsp broth around the dumplings in each bowl so a little broth comes up the sides of the dumplings. Serve with a spoon and enjoy.