My dear, imaginary internet friends, I have a confession to make. I’ve lured you here under false pretenses. Yes, I will eventually get to the velvety dumplings I promised you, and yes, you could just scroll down to the recipe. But I hope you’ll read my shameless plug first.
When I’m not cooking up fabulous dishes in my kitchen, I’m cooking up fabulous musicals for the stage. I work with a small theater company in the Twin Cities and we’re creating a new show all about growing up called Are You There, God? It’s a New Musical Revue! The show, inspired by Judy Blume and other YA fiction, will premiere at the Minnesota Fringe Festival in August.
And we’re raising funds via Kickstarter to offset the production costs. If you’d like to make a donation—even $5 will help—I’d be incredibly grateful. If you’re unable to make a donation, but you’d like to support the show, please pass along a link to your blog readers, your Facebook friends, your Twitter followers, your barista…anyone you think might be interested in supporting our show.
I’ve been working on this show for the past decade, and it’s truly a labor of love. And I’d love it if you played a part in it.
And now for the recipe I promised. I’m a big fan of edamame—my favorite movie-watching treat is edamame steamed in the shell, then dusted with truffle salt. I promise: it’s better than popcorn. I wanted to give my fave flavor combo an upgrade, and hoo boy, these dumplings did the trick. They’re younger than springtime—bright, fresh, and tender—yet creamy and luxurious. Dip them in the shallot broth for a perfect sweet-and-salty bite.
- Shallot and White Wine Broth
- 8 ounces shallots, thinly sliced
- 2 tablespoons butter
- 1 1/2 cups white wine
- 1/2 cup chicken stock
- Pinch of thyme
- Salt and pepper to taste
- 1 1/2 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 2 3/4-inch rounds
- Pat of butter
- 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.
- 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.