Edamame Dumplings with Truffle Ponzu

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Yield: 4 servings

2 cups Edamame, peeled and shelled
½ cup Mascarpone Cheese
½ cup Roasted Shallots
1 tsp Truffle Oil
1 tsp Lemon Juice
1 package Goya pot sticker wrapper
1 bunch Bok Choy, chopped
1 pint Shitake  mushrooms
½ cup Ponzu sauce
1 whole Black truffle

1. Puree first three ingredients together.  Add truffle oil and lemon juice, and season with salt and pepper.   Take a spoonful of the mixture and add to the center of a pot sticker wrapper.  Fold in half and pinch sides together to make a packet.
2. In a large pan, sauté bok choy and mushrooms in truffle oil and deglaze with ponzu sauce.  Add dumplings and finish with shaved truffle.