Asian Feast: Truffle Edamame Dumplings with Chili Oil & Spicy Mango Salad

For the Truffle Edamame Dumplings: Grab or make dumpling wrappers. Make the filling by adding 1 cup of frozen and thawed edamame, 2 tsp of white truffle oil, 2 tbsp of soy sauce, and 1 clove of garlic to a food processor and blend until a dough forms. Add about 2 tbsp of filling to a dumpling wrapper and fold. Place dumplings in a steamer and steam for 10 minutes. Top with chili oil.

For the Chili Oil: Add 1 tbsp of chili flakes, 1 tbsp of minced garlic, 2 tsp paprika, a pinch of salt, and 1/2 tsp of cinnamon powder to a glass mason jar (run the cup under warm water first). Heat a sauce pan to medium heat and add 1/4 cup of coconut oil. Once the coconut oil is melted and starting to pop (about 5 minutes), carefully pour the hot oil over the spices in the jar. Stir right away and let sit for 5-10 minutes before using.

For the Spicy Mango Salad: First, whisk together your dressing in a mixing bowl: 1 tsp sriracha, 2 tbsp rice vinegar, 2 tbsp soy sauce, juice of 1 lime, 1 tsp honey, and 1/2 tsp of garlic powder. Then, add about 1/2 cup of sliced napa cabbage, 1/2 cup of shredded carrots, and 1/2 cup of sliced mango to the bowl. Toss everything together and serve topped with cilantro.