Edamame Dumplings in Porcini Broth

Season: All

Prep time: 25 minutes

Cook time: 35 minutes

Edamame soak time: 30 minutes

Edamame got its start in Japan. These young soybeans contain protein, fiber, various amino acids and low levels of fat and sugar. They are a good source of various minerals such as calcium, magnesium, potassium, and zinc.

Yield’s 30


2 cups shelled edamame, frozen

1 garlic clove

1 shallot, minced

2 scallions, white & light green parts, coarsely chopped

1/2 tsp. fresh ginger, minced

1 carrot, grated

1 tbsp. mellow white miso paste

1/4 cup cilantro

1 tbsp. white truffle oil (optional)

1/8 tsp. red pepper flakes

Himalayan pink salt to taste

1 package of wonton wrappers (most asian markets carry rice wonton wrappers)

Sesame seeds, toasted for garnish (optional)

Cabbage leaves for steaming


Porcini Broth

1 package dried porcini mushrooms (soak in 3 cups of boiled water)

1 shallot, minced

1 garlic clove, left whole

2 carrots, cut in 3 pieces

2 celery stalks, cut in 3 pieces

Salt to taste

1 bay leave

2 sprigs of thyme

4 sprigs of parsley

2 tbsp. canola oil


Place dried porcini in the boiled water and let soak for 30 minutes.


In a medium pot, heat grape seed or organic canola oil. Add shallots, salt, garlic, and bay leave. Sweat for 2-3 minutes. Add all the other ingredients. Saute for 5-6 minutes.


After 30 minutes of soaking, drain porcini mushrooms and pour just the broth into pot. Simmer for 20 minutes.


Strain broth with a fine sieve and set broth aside.


Bring a medium pot of lightly salted water to a boil. Add edamame and cook for about 5 minutes or until soft. Drain and rinse in an ice water bath.


Place edamame, garlic, shallots, scallions, ginger, carrot, miso, truffle oil, cilantro, salt, and red pepper flakes in a food processor. Process until just combined.


Brush wonton wrapper(s) with water. Next, place 1 tsp. of filling off center and close wrapper in half. Pinch edges closed or flatten with the tip of a fork. Repeat until you run out of filling. 


In a medium skillet bring broth to a gentle simmer.


Lay wontons in a steaming basket lined with cabbage leaves making sure they don’t touch. Cook until tender or about 7 minutes.


Place dumplings in shallow bowl with a slotted spoon. Ladle with broth and garnish with sprouts, herbs, sesame seeds, edamame, and a drizzle of truffle oil.


Serve immediately.

©2018 by Laurie Richardone

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