Yields: 24 dumplings | 6 servings
1 Pack Frozen Shelled Edamame
1 Pack Gyoza Wrappers
1 15 oz Whipped Ricotta container
1 Tbsp Miso Dashi
3/4 Cup Heavy Cream
Daikon Micro Greens
Bring a pot of salted water to boil for edamame about 5 min till tender. Strain and flash in ice cold water to preserve color and bring out the chlorophyl in vegetable. Set aside some edamame for garnish, and pureé the rest with ricotta, miso- dashi, and cream. Taste and if needed add a pinch of salt. Allow the filling to set overnight in fridge, cover with plastic wrap touching the filling to leave no room for air.
Create a dumpling-making station with the wonton wrappers covered loosely with a damp towel, a small bowl of water, edamame filling, a teaspoon measuring spoon and a parchment-lined sheet tray. I take out 3 wrappers at a time and lay them on the counter with the point facing up. Moisten the two edges of the wrapper by dipping your finger in water and rubbing it along the edge. Add a teaspoon of filling and fold the dumplings into half moon shape. Pinch to close. Option to steam dumplings, or boil about 2-3 min. They will float to top. Top with the Dashi broth, truffle oil and garnish with the micro daikon sprouts.