Buddakan Edamame Dumplings
 
 
A creamy edamame-truffle puree wrapped in a tender dumpling and doused in a Sauternes-shallot broth.
Author:
Recipe type: Appetizer
Cuisine: Asian
Serves: 20
Ingredients
  • Edamame Filling:
  • 3 cups edamame
  • ½ pound butter
  • ½ cup cream
  • ½ cup truffle oil
  • Dashi broth
  • Salt
  • 1 - 12 oz package square wonton wrappers
  • Shallot and Sauternes Broth:
  • 16 ounces shallots, thinly sliced
  • 3 cups Sauternes
  • 1 cup chicken stock
  • Pinch of thyme
  • Salt and pepper as needed
  • Onion sprouts
  • 1 package of wonton wrappers
Method
  1. For the Edamame Filling:
  2. In dashi broth, cook the edamame till tender, about five minutes. Strain and puree with the other ingredients. Let the filling set in the fridge overnight, till firm.
  3. For the Shallot and Sauternes Broth:
  4. Caramelize the shallots, and deglaze with the wine. Reduce and then add the stock. Simmer with the thyme for ten minutes, and season with salt and pepper.
  5. To Assemble:
  6. Set up your dumpling-making station with the wonton wrappers covered loosely with a damp towel, a small dish of water, edamame filling, a teaspoon measuring spoon and a parchment-lined sheet tray. Take out 3-4 wrappers at a time and lay them on the counter with the point facing up. Moisten the two top edges of the wrapper by dipping your finger in water and rubbing it along the edge. Add a teaspoon of filling and fold the dumplings into half moon shape. Pinch to close. Steam dumplings till tender. Top with the broth and garnish with the onion sprouts.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/nyc-weekend-edamame-dumplings-recipe/