Edamame Dumplings Soup

 

Making dumplings is easy - finding wonton wrappers in Santa Cruz, now thats a challenge.  I searched high and low for wonton wrappers and found them in the most run down Safeway in town.  Now that I know how easy it is, I can't help but think of all the other recipes I can use wonton wrappers with.  A word of caution - it's time consuming.  Invite some friends over to help and zen out to the delicate and thoughtful process of making dumplings.

Ingredients

Dumplings

• 4 green onions - coarsely chopped
• 2 tablespoons of sesame oil
• 1/4 cup fresh basil - coarsely chopped
• 2 cups shelled edamame, cooked and drained
• 2-4 tbsp sour cream (based on preference)
• dash of hot sauce or red pepper flakes
• 40 wonton wrappers

Broth

• 4 cups mushroom or vegetable broth
• 1 stalk lemon grass
• 2 tbsp mirin (japanese wine - I couldn't find it and left it out)
• 2-3 tbsp of soy suace
• handful of snow peas
• 4-6 shiitake mushrooms, thinly sliced
• microgreens and toasted sesame seeds for garnish

Directions

1. Combine the green onions, sesame oil, basil, edamame, sour cream, and hot sauce/red pepper flakes into a food processor.  Process into a puree
2. On a lightly floured work surface, place a tablespoon of the filling in the center of a wonton wrapper.  Place another wonton wrapper on top of the filling and press down along the edges. Repeat with remaining wrappers.
3. Add about 1 cup of water or veggie broth to a saucepan to cover the bottom.  Place the wontons on a steamer in the saucepan and steam over medium heat until the wontons are warmed (about to mins). You will probably have to do this in batches.
4. To make the broth combine mushroom or veggie broth in  a pot over medium heat for 10mins.
5. Add lemon grass, mirin, soy sauce, mushrooms, and snow peas. Simmer on low heat
6. To serve, divide wontons among bowls and pour on broth and veggies.
7. garnish with sesame seeds and microgreens.

*The recipe called for just steaming the wontons but I gave them a quick sear on each side to add some texture to the wontons.

adapted from sprouted kitchen