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Edamame and truffle gyoza
Makes 12-14 Starters and mains
Ingredients
- 200g frozen edamame beans
- 1 garlic clove, crushed
- 2cm piece fresh ginger, peeled and grated
- 1 heaped tbsp truffle paste (or miso)
- 1tbsp truffle oil
- 2tbsp light soy sauce
- 12-14 gyoza wappers
- cornflour, to dust
- 2tsp vegetable oil
- 3 spring onions, finely chopped, to garnish
For the dipping sauce
- 5tbsp light soy sauce
- 2tbsp toasted sesame oil
- 2tbsp rice wine vinegar
- 1/2tsp white sesame seeds
- 1/2tsp chilli flakes or chilli oil (optional)
Method
Make the dipping sauce by mixing all the ingredients together, then set aside until ready to serve.
Cook the edamame in boiling water for 5 minutes, then drain. Transfer to a food processor with the garlic, ginger, truffle paste, truffle oil and soy sauce, and pulse until combined but coarse.
Have a small bowl of water ready. Take a gyoza wrapper water around the edge of the wrapper. Spoon 1 heaped tsp of the wrapper. Fold the wrapper it in the centre with your thumb yet). Using your right thumb and pleat once approx. every 5mm on the top part of the wrapper, from the centre towards the right. Once you have made 3–4 pleats, continue with the left side of the gyoza, pleating from the centre towards the left. Pinch the top to seal. Repeat with the remaining wrappers cover with a clean, damp tea towel to prevent drying out, and set aside in the fridge.
When ready to cook, put a has a lid over a medium heat and add the vegetable oil. Add the dumplings to the pan and brown on both sides. Add 150ml water, cover and wait until the water has completely evaporated and the dumplings are soft and plump. Remove from the heat.
Garnish with the spring onions and serve with the dipping sauce.
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