Edamame Truffle Dumplings

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

Add edamame, garlic, ginger, scallions, truffle oil, white miso, and 2 tablespoons soy sauce in a food processor and blend it until paste is formed.

Scoop about 1 teaspoonful of mixture into each wonton wrapper. Wet the edges of the wonton wrapper and fold two corners together to make a triangle.

Bring a large pot of vegetable broth and remaining 2 tablespoons soy sauce to a boil. Place the filled dumplings in the boiling broth 2 to 3 at a time (depending on the size of your pot) and cook for 3–4 minutes until dumplings are translucent or floating at the top. After removing the dumplings, cover to keep warm while cooking the rest of the batch.

Once all the dumplings are completed, top with the broth and drizzle some truffle oil (optional). Serve immediately with your optional garnishings!