Cook the frozen edamame according the package instructions and let cool for 10 minutes
2. Step
Soak the kombu in cool water for 2-3 minutes, then wash thoroughly.
3. Step
Place 8 cups of water in a heavy bottomed pan and add the kombu. Bring this to a simmer and steep for 5-10 minutes.
4. Step
Remove the kombu from the broth, and reduce the heat to low. This will ensure that the broth remains warm, but does not boil or simmer
5. Step
Place the miso paste in a fine sieve with a handle. Dip the sieve bottom into the broth, but make sure the top does not submerge into the broth entirely. Dissolve the miso paste into the broth using a spoon. The sieve will ensure that there are no lumps in the broth and the miso dissolves properly 6. Add the soy sauce to the broth and taste for seasoning. Add salt if required.
6. Step
Once the edamame are cool enough, add all ingredients for the dumplings except the wrappers to a food processor and grind into a thick paste. Add water 1 tsp at a time as needed, but make sure the mixture does not become too loose. The paste does not need to be super smooth.
7. Step
Wet the edges of the dumpling wrappers, place about 1 tbsp of the filling in the center and fold into the desired shape. Since these will be boiled, make sure to seal the edges firmly.
8. Step
Boil two cups of water in a deep saucepan and cook the dumplings for around 8 minutes.
9. Step
In the meantime, add the truffle oil, sesame oil and chili oil to a bowl in the quantities specified assembling. Add 6-7 cooked dumplings to the bowl, then top with about 2 cups of broth.
10. Step
Sprinkle sesame seeds and green onions on top and serve.
