3 ratings

Truffle Dumplings

They’re surprisingly simple to make at home

Recipe Courtesy of Delicious and Sons

This recipe uses a combination of ground beef and vegetables, but you could easily substitute chicken, pork, shrimp, vegetables, or tofu. Once filled, these dumplings freeze very well. Always make more than you need and store the rest in the freezer for a quick dinner. 


For the Dumpling

  • 3 Ounces ground beef
  • 1 Scallion, chopped
  • 1 Carrot, small dice
  • 1 Garlic clove, pressed
  • 1 Small piece of ginger, grated
  • 1 Package dumpling wrappers
  • 4 Tablespoons black truffle mushroom sauce

For the Truffle-Soy Dipping Sauce

  • 4 Tablespoons soy sauce
  • 2 Tablespoons black truffle oil


For the Dumpling

Pass the garlic and ginger through a garlic press or a fine grater, and mix together with ground beef in a bowl.

Add Black Truffle & Mushroom Sauce and mix well.

Cover and refrigerate for at least 30 minutes or overnight.

Spoon a small amount of filling on upper half of dumpling wrapper in the palm of your hand, and wet upper border with warm water with your finger. Fold wrapper over filling and seal firmly.

Flatten base so the dumplings sit upright.

In a frying pan or griddle, heat olive oil and add the dumplings upright. After 3 minutes, when the base of the dumplings is toasted, add a splash of water and cover immediately.

Allow water to boil off, while the dumpling steam, about 2 minutes.

Remove lid, allow remaining water to evaporate and remove dumplings.

For the Truffle-Soy Dipping Sauce

For the dipping sauce, mix soy sauce and Black Truffle Oil together. Serve alongside warm dumplings.