Monday, July 01, 2013
EDAMAME POTSTICKERS
Truffled Edamame Potstickers with Shallot White Wine Broth
Author: Adapted from Chef Michael Schulson
Recipe type: Main
Cuisine: Asian Fusion
Prep time:
Cook time:
Total time:
Servings: 6
Steamed edamame is pureed with cream and truffle oil, then wrapped in wontons and gently cooked. Yeah, I said “gently.”
Ingredients
Shallot and White Wine Broth
- 8 ounces shallots, thinly sliced
- 2 tablespoons butter
- 1½ cups white wine
- ½ cup chicken stock
- Pinch of thyme
- Salt and pepper to taste
Dumplings
- 1½ cups frozen shelled edamame
- 2 tbsp butter
- ¼ cup heavy whipping cream
- 1 tbsp truffle oil
- Pinch of Kosher salt
- 32 wonton wrappers, cut into 2¾-inch rounds
- Pat of butter
Instructions
Broth
- Heat butter in a small saucepan or skillet over medium-low heat until melted. Add the shallot and cook, stirring frequently, until deeply browned. Remove from the heat and stir in thyme.
- Deglaze with the wine. Reduce and then add the stock. Simmer for ten minutes, and season with salt and pepper.
Dumplings
- Cook the edamame in boiling water till tender, about five minutes. Strain and slip off skins. Puree with butter, cream, truffle oil, and salt to taste. Let the filling set in the fridge until firm.
- Place 1 dumpling wrapper on work surface and top with 1 teaspoon filling. Brush edges with water and press to seal, forming a half moon shape. Keep wrappers covered with a damp towel to avoid drying out. Repeat process until all wrappers have been filled. Place dumplings on a baking sheet lined with parchment paper and freeze until firm. Transfer dumpsicles to a zip-top bag in the freezer.
- Place steamer basket in a medium saucepan and fill to the steamer with water; bring to a boil. Cut a circle of parchment paper the size of the steamer basket with a slit in the center for the handle. Place the parchment round in the bottom of the steamer. Place the dumplings on the parchment, working in batches if necessary, cover and steam until wrappers have softened and filling is cooked through, about 12 minutes.
- While the dumplings are steaming, heat a tab of butter in a sauté pan. Transfer the cooked dumplings to the sauté pan and lightly brown.
# posted by Chelsea @ 9:24 AM 
