Truffle dumplings

by Ricky Mandle

Making dumplings at home is so much easier than you would think and so much fun, while it also allows you to create the fillings of your choice.

In this recipe we use a combination of ground beef and vegetables, but you could easily substitute with chicken or pork, shrimp, all vegetables, or tofu.

What makes these truffle dumplings special is the black truffle used both in the filling and in the dipping sauce. The Black Truffle sauce is mixed into the filling recipe, while Black Truffle Oil is blended with soy sauce for a final mouth-watering touch.

These dumplings freeze very well, once filled but before cooking. We always make more than we need at the time and put some away in the freezer for a later date. They heat up in 5 minutes and create a delicious quick-fix dinner after a long day at work.



Truffle Soy Sauce Dipping Sauce:


  1. Chop the scallion and carrot very small.
  2. Pass the garlic and ginger through a garlic press or a fine grater.
  3. Mix together with ground beef/plant-based meat in a bowl.
  4. Add Black Truffle & Mushroom Sauce and mix well.
  5. Cover and refrigerate for at least 30 minutes or overnight.
  6. Spoon a small amount of filling on upper half of dumpling wrapper in the palm of your hand.
  7. Wet upper border with warm water with your finger.
  8. Fold wrapper over filling and seal firmly.
  9. Flatten base so the dumplings sit upright.
  10. In a frying pan or griddle, heat olive oil and add the dumplings upright.
  11. After 3 minutes, when the base of the dumplings is toasted, add a splash of water and cover immediately.
  12. Allow water to boil off, while the dumpling steam cook, about 2 minutes.
  13. Remove lid, allow remaining water to evaporate and remove dumplings.
  14. For the dipping sauce, mix soy sauce and Black Truffle Oil together.
  15. Serve dumplings warm with truffle soy sauce.

Note: The dumplings may be prepared but not cooked 1 day in advance, covered tightly and refrigerated. They also freeze very well.


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