Delicious Vegan Crystal Edamame Truffle Dumpling Recipe
If you're looking for a unique and flavorful dumpling recipe to impress your loved ones, these crystal edamame truffle dumplings are a must-try. These translucent beauties are filled with a creamy edamame and truffle mixture that's sure to tantalize your taste buds. The filling is full of flavor! This crystal dumpling dough is relatively easier to make than you would think. I love adding turmeric to the dough for the color and it makes it look prettier. So get ready to create a mouthwatering appetizer that's as beautiful as it is delicious and a must-try! This recipe is Vegan & Gluten-free.
Happy Cooking!
Servings: 25-30 pcs
Prep Time: 1-1.5 hours
Cooking Time: 20-30 mins
Rest Time: 20 mins
Total Time: 2-3 hours
Ingredients:
Dough:
1/2 cups wheat starch
1/4 cup +1 tbsp tapioca starch
3 tablespoons corn starch + more for kneading (1/4 cup)
1/2 cup +2 tbsp hot water
1 tbsp vegetable oil
1/4 tsp salt
1/2 tsp turmeric powder; optional
Filling:
9-10 oz Edamame shelled and boiled
2 Scallions chopped
1.5-2 tbsp truffle oil
2-3 cloves of Garlic
1/2 inch of Ginger
1-2 Green chilis as per taste
2 tbsp coriander leaves
1/2 tbsp Miso paste
Salt as per taste
1/4 tsp Pepper
1/8 tsp Ajinomoto; optional
Directions:
Dough: In a bowl or stand mixer, add wheat starch, tapioca starch, corn starch, salt, and turmeric. Mix it together.
In a saucepan, add water and oil and put it to heat. Bring it to a boil.
Add the boiling hot water and mix it into a mixing bowl. Add about 1/3rd of the dry mixture and using the back of a thick spoon (I used a wooden spoon) mix it together. Be fast when working on the dough. The mixture will be lumpy with clear and opaque lumps.
Add another 1/3rd of the dry mixture and mix it together. The dough will start coming together and look like a sticky paste.
Add the last 1/3rd of the dry mixture and mix. The dough should mostly be together.
Use corn flour to dust your hands and surface to transfer the dough to a bowl.
Wrap with cling wrap so that it touches the dough and let it rest for 20-30 mins.
Once the dough has rested start kneading the dough. Use cornstarch because the dough will be sticky. Kead for 3-4 mins till it is smooth. You may need to keep adding more cornstarch. The dough is ready!
Filling: In a food processor add all the ingredients for the filling and pulse it till smooth. Be sure to scrape down the edges of the bowl a few times to ensure it’s smooth.
Assemble- Use cornstarch when working or touching the dough. Divide the dough into 25-30 divisions. Keep the dough covered with cling wrap as you work with one division.
Use cornstarch on the surface and roll the dough into a circle.
Place about 1 tbsp of filling in the middle of the circle. Bring all edges of the circle over the filling to cover it completely. Press all the edges together and seal it closed. I like to pull out the top excess of the pleats to seal it properly.
Repeat for all dumplings. Keep them under a damp towel to prevent them from drying out.
Cook- Place the dumplings in a parchment/cheesecloth lined steamer (ideally bamboo steamer but stainless steel also works) that’s slightly greased. Do not overcrowd it so it doesn't stick to each other.
Place the steamer in the wide pan and steam for 7-8 minutes till completely cooked. Time depends on the steamer and the size of the dumplings
Serve immediately with dipping sauce. Ideally, serve with a chili sauce.
Notes/Tips:
Make sure the water is hot and be careful while working with it.
If you don’t have tapioca starch replace it with 2.5 tbsp of corn starch.
While shaping the dumpling make sure it is sealed shut.
If you don’t have a bamboo steamer, you can use a stainless steel steamer that comes in a lot of pots and pans sets. Layer with parchment paper on the base and grease it and then place the dumplings.
Do not overcrowd the steamer.
Practice makes perfect, as you shape them, the better it will get.
You can skip the truffle oil if you don’t like truffle but it adds only a subtle flavor.
You can make these a few hours before and steam them just before. Keep them wrapped very well in the fridge. Steaming time may take 1-2 minutes more.
