Sunday, March 7, 2010

Edamame Dumplings

I originally had this dish at Buddakan in Philadelphia. After discovering Chef Michael Schulson's recipe online, I found his recipe to be richer than I remembered. The original recipe had cream and truffle oil, but with my adjustments it turned out great.

Edamame Filling
3 cups edamame
1/2 pound unsalted butter
1/2 cup ricotta cheese
1/4 cup olive oil
1/8 cup truffle oil
Kosher Salt
16 oz vegetable broth

Dumpling Dough
2 cups all purpose flour
3/4 cup plus 2 tbsp boiling water

Shallot and Sauternes Broth
16 oz shallots, thinly sliced
3 cups Sauternes (can use a Riesling or a sweet white wine if you cannot find Sauternes)
1 cup low sodium chicken stock
pinch of rosemary
salt and pepper
1 green onion, chopped

Place flour in a large bowl; make well in center. Add boiling water and stir until mixture forms dough. Knead dough on a lightly floured surface until smooth, about 5 minutes. Cover dough and let rest for 30 minutes.

Bring vegetable broth to a boil and cook edamame until tender, about 8 minutes. Strain and puree with other ingredients. Let filling set in fridge overnight or until firm.

Divide dough into two equal portions; cover one portion with a towel while working with other portion. On a lightly floured surface, roll out dough to 1/8- inch thickness. Cut out 3-inch circles with a round cookie cutter or top of a glass.

Place 1 tsp of filling in the center of each dough circle. To shape each dumpling, lightly moisten edges of dough and fold in half.

Starting at one end, pinch curled edges together making four pleats along edge, set dumpling down firmly, seam side up.

Caramelize the shallots, and deglaze with wine. Reduce and then add chicken stock. Simmer with rosemary for ten minutes and season with salt and pepper if needed.

While sauternes sauce is reducing, steam dumplings until tender (about 5 minutes). To steam, place bamboo steamer on top of a large pot of boiling water.

Place 5 dumplings in a shallow bowl and add 3/4 cup of Sauternes broth over dumplings and garnish with green onions.

I was hesitant at first to use Sauternes in this broth because it is a sweet wine, but with the combination of the caramelized shallots and chicken stock it paired well with the richness of the dumplings.

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