Compliments of the Chef: Black Truffle Adds ‘Perfect Decadence’ to Goosefeather Wontons 

River Journal occasionally will share recipes for some of the most popular dishes at our favorite local restaurants.   

Chef Dale Talde
Co-owner and Chef, Goosefeather (at Tarrytown House Estate)

My mom’s wonton soup is my favorite thing ever.  

Mine is not the exact recipe, but I was inspired by her plump and juicy wontons. Being in this amazing setting, I wanted to add some luxury to the palate: black truffle brings that perfect decadence to a normally humble dish.  


Black Truffle and Pork Wontons  

  • 2 lbs ground pork 
  • 1 cup Chinese chives (chopped)   
  • 2 tbsp ginger (minced)  
  • 1 tbsp sugar  
  • 1 tbsp salt  
  • 2 tbsp soy sauce  
  • 2 tbsp canned black truffles   
  • 1 package of Hong Kong wonton wrappers 

 Black Truffle Soy Vinegar Dipping Sauce

  • ¾ cup soy sauce  
  • ½ cup rice wine vinegar  
  • ½ cup black truffle juice (optional)
  • 1 tbsp sugar  
  • 2 tbsp chili oil 


  • Mix all ingredients and chill  
  • Add a tablespoon of filling to each wonton wrapper  
  • Add water to the edges of wrapper to seal  
  • Fold wrapper into a triangle  
  • Bring the ends together to make a “crown” at the top of the dumpling
  • Cook in boiling water for 4-5 minutes
  • For dipping sauce, mix ingredients together in a bowl and serve with wontons 




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About the Author: Dale Talde