The word edamame first appears in Japan in 1275. A monk wrote a thank you note for these immature soybeans he received as a gift. It wasn’t until 600-700 years later that these green pods made their way to the United States. The word edamame didn’t become a word in the Merriam-Webster dictionary until 2008. I don’t care if they’re immature though, they taste good. And all you need to make them is a blender or food processor, and a small pot or wok.
Edamame Dumplings
- Prep Time:30 minutes
- Cook Time:15 minutes
- Total Time:45 minutes
- Servings:5-6
- Medium
- 2 cup shelled edamame
- 1 clove of garlic
- 1 bunch of scallion
- 1 1 inch cube of ginger
- 1 quart miso broth
- 2 tablespoon truffle oil
- 1/2 teaspoon cayenne pepper
- 1/4 cup soy sauce
- 1 pack of wonton wrappers
- 1/2 cup chopped parsley
Ingredients
-
Step 1
Boil shelled edamame for 1-2 minutes. Drain and rinse with cold water.
Photo by Emanuel Storch -
Step 2
Combine edamame in blender or food processor with garlic, scallion, ginger, 2 tablespoon miso broth 1 teaspoon of truffle oil, and parsley.
Photo by Emanuel Storch -
Step 3
Place a tablespoon of the filling in the middle of a wonton wrapper. Wet the edges and fold while fusing the sides together.
Photo by Emanuel Storch -
Step 4
Boil in the rest of your miso broth, truffle oil, soy sauce, and cayenne pepper for 30 second to 1 minute.
Photo by Emanuel Storch -
Step 5
Plate your dumplings in a shallow broth and garnish with some edamame and scallion.
Photo by Emanuel Storch