Step 1

Bring a large pot of water to a boil and cook the edamame for approximately 5 minutes then drain water.

Step 2

Add the edamame, garlic, ginger, scallions, truffle oil, white miso, and soy sauce in a food processor and blend it until paste is formed.

Step 3

Scoop about a teaspoon into each wonton wrapper.

Step 4

Wet the edges of the wonton wrapper and fold two corners together to make a triangle. You can cut the edges of the wrapper if you have a lot of extra left on the sides. I like to air fry these afterwards to make wonton chips.

Step 5

Bring a large pot of vegetable broth to a boil.

Step 6

Place the filled dumplings in the boiling broth 2-3 at a time (depending on the size of your pot) and cook for 3-4 minutes until the dumpling is translucent or floating at the top.

Step 7

After removing the dumplings, cover to keep warm while cooking the rest of the batch.

Step 8

Once all the dumplings are completed, top with more broth. Optionally you can drizzle some more truffle oil and soy sauce if you'd like. Serve immediately with some cilantro, extra edamame, scallions, or sesame seeds!