Edamame Walnut Dumplings
with Soy Glazed Mushrooms
My college roommate and I have always been very enthusiastic about dining out. However, one fundamental difference always existed in our preferences. She always craved Thai food and I just never wanted to go to a Thai restaurant. It wasn't that I didn't enjoy Thai food, because I always enjoyed it whenever I ate it, I just never had cravings for asian cuisine (unless its the occasional spicy tuna roll). Well, lately I have had a change of heart and am on a definitive asian cooking kick. Plus, filling wonton wrappers didn't sound like a bad time at all.
Ingredients
25-30 wonton wrappers
1 cup shelled edamame
1/4 cup walnuts
2 tablespoons chopped chives
1 1/4 cups vegetable broth, divided
3 cloves garlic
8 oz sliced cremini mushrooms
2 tablespoons dark sesame oil
2 tablespoons soy sauce
salt and pepper
Let me preface these directions by saying you WILL have dumplings left over. Just store them in the fridge in an airtight container and enjoy a gourmet lunch the next day!
In a food processor, combine edamame, walnuts, chives, 1/4 cup vegetable broth and 2 cloves garlic and process until the mixture is homogenous. Taste, season with salt and pepper and process again. On a baking sheet, lay out the wonton wrappers. Fill a small bowl with warm water, dip your finger in it and trace the outline of each wonton wrapper. Using a teaspoon, place a small dollop of the edamame mixture in the center of each wonton wrapper. Fold over the wonton into a triangle shape and press down the edges so they are sealed very tightly. Next, dab some water on the center of the wonton and fold over each of the corners so the dumpling is in the shape of a pentagon.
Place the dumplings in a steamer basket coated with cooking spray over boiling water and steam covered for five minutes.
Meanwhile, in a small skillet heat the sesame oil over medium heat. Put the sliced mushrooms in the pan and do not stir for a few minutes so that they can brown and won't get spongy. Mince the garlic and add to the pan. Then add the soy sauce, some salt and pepper and toss in any extra loose edamame beans for color. Stir lightly until edamame beans are heated through.
Heat up the remaining vegetable broth in the microwave. Distribute the heated broth equally into four bowls. There should not be too much broth just a small amount to place the dumplings so they don't stick. Fill each bowl with dumplings, top with the mushroom mixture and enjoy!
In a food processor, combine edamame, walnuts, chives, 1/4 cup vegetable broth and 2 cloves garlic and process until the mixture is homogenous. Taste, season with salt and pepper and process again. On a baking sheet, lay out the wonton wrappers. Fill a small bowl with warm water, dip your finger in it and trace the outline of each wonton wrapper. Using a teaspoon, place a small dollop of the edamame mixture in the center of each wonton wrapper. Fold over the wonton into a triangle shape and press down the edges so they are sealed very tightly. Next, dab some water on the center of the wonton and fold over each of the corners so the dumpling is in the shape of a pentagon.
Place the dumplings in a steamer basket coated with cooking spray over boiling water and steam covered for five minutes.
Meanwhile, in a small skillet heat the sesame oil over medium heat. Put the sliced mushrooms in the pan and do not stir for a few minutes so that they can brown and won't get spongy. Mince the garlic and add to the pan. Then add the soy sauce, some salt and pepper and toss in any extra loose edamame beans for color. Stir lightly until edamame beans are heated through.
Heat up the remaining vegetable broth in the microwave. Distribute the heated broth equally into four bowls. There should not be too much broth just a small amount to place the dumplings so they don't stick. Fill each bowl with dumplings, top with the mushroom mixture and enjoy!
Thanks for nice blog. You also can share some suggestions on Dinner and Drinks Richmond. Thanks again.
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