Prep time: 25 minutes
Cook time: 35 minutes
Edamame soak time: 30 minutes
Edamame got its start in Japan. These young soybeans contain protein, fiber, various amino acids and low levels of fat and sugar. They are a good source of various minerals such as calcium, magnesium, potassium, and zinc.
2 cups shelled edamame, frozen
1 garlic clove
1 shallot, minced
2 scallions, white & light green parts, coarsely chopped
1/2 tsp. fresh ginger, minced
1 carrot, grated
1 tbsp. mellow white miso paste
1/4 cup cilantro
1 tbsp. white truffle oil (optional)
1/8 tsp. red pepper flakes
Himalayan pink salt to taste
1 package of wonton wrappers (most asian markets carry rice wonton wrappers)
Sesame seeds, toasted for garnish (optional)
Cabbage leaves for steaming
1 package dried porcini mushrooms (soak in 3 cups of boiled water)
1 shallot, minced
1 garlic clove, left whole
2 carrots, cut in 3 pieces
2 celery stalks, cut in 3 pieces
Salt to taste
1 bay leave
2 sprigs of thyme
4 sprigs of parsley
2 tbsp. canola oil
Place dried porcini in the boiled water and let soak for 30 minutes.
In a medium pot, heat grape seed or organic canola oil. Add shallots, salt, garlic, and bay leave. Sweat for 2-3 minutes. Add all the other ingredients. Saute for 5-6 minutes.
After 30 minutes of soaking, drain porcini mushrooms and pour just the broth into pot. Simmer for 20 minutes.
Strain broth with a fine sieve and set broth aside.
Bring a medium pot of lightly salted water to a boil. Add edamame and cook for about 5 minutes or until soft. Drain and rinse in an ice water bath.
Place edamame, garlic, shallots, scallions, ginger, carrot, miso, truffle oil, cilantro, salt, and red pepper flakes in a food processor. Process until just combined.
Brush wonton wrapper(s) with water. Next, place 1 tsp. of filling off center and close wrapper in half. Pinch edges closed or flatten with the tip of a fork. Repeat until you run out of filling.
In a medium skillet bring broth to a gentle simmer.
Lay wontons in a steaming basket lined with cabbage leaves making sure they don’t touch. Cook until tender or about 7 minutes.
Place dumplings in shallow bowl with a slotted spoon. Ladle with broth and garnish with sprouts, herbs, sesame seeds, edamame, and a drizzle of truffle oil.