From Chef Masako Morishita
Makes approximately 70 dumplings
- 1 lb shelled edamame
- 2-3 cloves of garlic
- 1 T salt
- 75 g (approx. 1/3 cup) TRULY® Extra Virgin Olive Oil
- 2 T soy sauce
- 2 T lemon juice
- 95 g (approx. 6 T) mayonnaise
- dumpling wrappers
- small dish of water
- TRULY® Extra Virgin Olive Oil
- parmesan cheese
- black pepper
- chives, finely chopped
Combine edamame, garlic and salt in a blender or food processor until well mixed, then add TRULY® Extra Virgin Olive Oil, soy sauce and lemon juice. When everything has combined, add mayonnaise and blend again. Scrape the mixture into a bowl.
Hold a dumping wrapper on your palm and place about 1 tsp of the filling in the center of the wrapper. Dip a finger in the water and moisten the edge of the dumpling skin. Fold in half, then fold the edge of the dumplings like small waves using your fingers to seal.
Place a large pot of water on the stove, add salt, a drizzle of TRULY® and bring to a boil. Boil dumplings until they float, approximately a minute and a half (timing may vary depending on the different types of dumpling wrappers). Remove cooked dumplings from the pot, strain and place them on a plate. Garnish with a drizzle of TRULY® Extra Virgin Olive Oil, a squeeze of lemon juice, grated parmesan cheese and cracked black pepper. Top with chives and enjoy!