Alright, so I was messing around in the kitchen the other day, wanting some dim sum but not the usual stuff. Had some edamame in the freezer, and a little bottle of truffle oil I’d been meaning to use. So, I figured, why not try making some edamame truffle dim sum? Sounded a bit fancy, but I thought I’d give it a shot.
Getting the Filling Ready
First thing, I had to deal with those edamame. Got a bag of the frozen ones, still in their pods. Spent a good while just popping the beans out. It’s one of those jobs, you know? A bit tedious but gotta be done. Once I had a decent bowl of beans, I chucked ’em into my old food processor. Didn’t want a super smooth paste, more like a chunky mix.
Then I started adding the good stuff. What went in? Well, roughly:
- The shelled edamame, of course.
- A clove or two of garlic, just minced it up.
- A tiny bit of ginger, because why not?
- And then, the truffle oil. Man, you gotta be careful with this stuff. Just a drizzle.
- A splash of soy sauce for some saltiness.
- Maybe a tiny bit of sesame oil, can’t quite recall, but it felt right.
Whizzed it all up. Tasted it. Not bad, not bad. Added a pinch of salt and pepper. The kitchen started smelling pretty interesting at this point, mostly of truffle, which can be a bit overpowering if you ask me, but I was committed.
Wrapping These Little Guys
Next up, the wrappers. I didn’t make my own, no way. Just used some store-bought round dumpling wrappers. They’re easy. Key thing I remembered is to keep them under a damp paper towel while you’re working. Otherwise, they dry out and crack, and then you’re just frustrated.
So, I set up my little assembly line. Wrapper, small spoonful of the green edamame mush, and then the folding. Now, I’m no dim sum master. My pleats? They were… unique. Some looked like actual dumplings. Others looked a bit sad and lumpy. But hey, as long as they seal, right? That’s what I told myself. It took a while to get through the whole batch. My back was starting to ache a bit from hunching over.
Cooking and Eating
I decided steaming was the way to go. Got out my trusty bamboo steamer. Lined the bottom with a few cabbage leaves – that’s a good trick, stops them sticking like crazy. Carefully placed the dumplings in, making sure they weren’t too crowded. Didn’t want them to glue themselves together into one giant edamame truffle blob.
Put the steamer over a pot of boiling water, lid on, and let ’em cook for about, I don’t know, 8 to 10 minutes? I just waited until the wrappers looked kinda see-through and soft. You can just tell when they’re done.
And that was it! Pulled them out. They weren’t the prettiest dim sum you’d see in a restaurant, not by a long shot. But the smell was definitely there – that earthy truffle mixed with the fresh edamame. I made a simple dipping sauce with some soy sauce, rice vinegar, and a tiny bit of chili oil.
The taste? Honestly, pretty good! The filling was flavorful, the edamame still had a bit of texture which was nice, and the truffle, while strong, wasn’t too much. They were delicate. My wrapping skills definitely need work, but for a home experiment, I was chuffed. Definitely something I’d try making again, maybe get a bit fancier with the folds next time. Or maybe not. As long as they taste good, who cares what they look like, right?