Monday, January 14, 2013

Edamame Dumplings

Do you ever get a new cookbook and, after flipping through the pages, get the urge to stay up for three days straight and make everything?  That's how I felt after receiving my copy of Sara Forte's The Sprouted Kitchen from my wonderful Dad and Karen for Christmas.  The photos are absolutely beautiful, and the recipes full of wholesome, tasty ingredients.  Everything I want in my cookbooks!
These dumplings offer a great way to slow down in the kitchen; the filling doesn't take too long to puree, but putting the dumplings together takes a while.  It's not complicated, just soothing and a bit assembly line-ish, so your mind can wander.  The dish is light and healthy; a perfect recipe for January. Just keep in mind that it doesn't reheat wonderfully, so you may want to halve the ingredients if you're only making it for two.  Also, the steaming process is a bit tricky, at least in my experience.  I found it most effective to cover the pan and cook the dumplings for double the time listed in the cookbook, otherwise the wonton wrappers were too doughy.  
Edamame Dumplings (from The Sprouted Kitchen, Sara Forte, 2012)
4 scallions, white and green parts, coarsely chopped2 Tbsp. toasted sesame oil
1/4 c. fresh basil leaves, coarsely chopped
2 c. shelled edamame, cooked and drained
2 Tbsp. regular or vegan sour cream
Dash of hot sauce
40 wonton wrappers
4 cups low-sodium vegetable broth
1 lemongrass stalk
2 Tbsp. mirin (a rice cooking wine; you should be able to find it with the vinegars and olive oils in your grocery store)
2 Tbsp. low-sodium soy sauce
Toasted sesame seeds, for garnish

  1. Combine the green onions, sesame oil, basil, edamame, sour cream, and hot sauce in a food processor. Process to a puree.
  2. On a lightly floured work surface, place a heaping tablespoonful of the edamame filling in the center of a wonton wrapper.
  3. Use your finger to wipe a bit of water around the edge of the wrapper, and place another wonton wrapper on top of the filling and press down along the edges to adhere.  Repeat with remaining wrappers and filling.
  4. To make the broth, warm the veggie broth in a pot over medium-low heat.
  5. Pound the lemongrass with the back of a heavy knife to release its oils and discard the tough outer layer.  Mince the inner, pale portion of the bottom of the stalk and add it to the broth along with the mirin and soy sauce.
  6. Gently simmer for 10 minutes to combine the flavors.
  7. Cover and turn the heat to low to keep warm.
  8. Add enough of the broth to a saucepan to cover the bottom, about 1 cup, and add a single layer of dumplings (you will probably need to do this in several batches; I could fit 5 at a time in my pan).
  9. Cover and steam over medium-low heat until the wontons are warmed, about 4-5 minutes.
  10. To serve, divide the dumplings among four shallow bowls and pour about ½ cup of the remaining broth on top, and garnish with a sprinkle of the toasted sesame seeds and serve hot.

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