Edamame Dumplings with Truffle PonzuPosted: Updated:
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.