Edamame dumplings¶
Ingrédients:
Dumpling dough
1 cup plus 3 tablespoons (150g) AP flour, plus more for dusting
½-¾ cup boiling water
½ teaspoon sea salt, plus more
Filling ingredients
1 cup (8oz, about half of 1 bag) frozen, shelled edamame, defrosted
1-2 cloves garlic, minced
¼ bunch scallions (3-4 scallion stems), chopped
½ inch cube fresh ginger, skinned and minced
1-quart miso broth (or mushroom broth if you can’t find miso broth
2 tablespoon truffle oil (optional)
Dash cayenne pepper
1/4 cup liquid aminos (or soy sauce)
Garnish options: sprouts, sesame seeds, fresh herbs
1/2 cup chopped parsley,
Instructions:
To make dumpling dough, bring ¾ cup water to a boil in a kettle or small saucepan and let cool 2 minutes.
Meanwhile, set a large heatproof bowl on a kitchen towel (to stop it from moving around). Pour in all-purpose flour, and salt, and whisk together. Make a well in the center. Using a wooden spoon or chopsticks, stir flour as you gradually add ¼ cup of the just-boiled water in a steady stream. Mix into flour to moisten flour as evenly as possible. Once water has been added, mixture should look very shaggy. Add more water as needed, ¼ cup at a time you will likely only need ½ cup total). Be careful as the dough will be very hot, carefully knead in the bowl until dough comes together in a single mass-if the dough is very dry and will not come together, add more warm water, a teaspoonful at a time, until more workable.
Transfer dough to a very lightly floured surface and knead (by now it won’t be hot) with the heel of your hand until smooth and elastic, about 3 minutes. Cover dough tightly with a warm slightly damp towel. Let sit at room temperature at least 30 minutes. The dough will steam in the bag and become softer and easier to work with as it sits.
While dough is sitting, make filling. Boil-shelled edamame for 1-2 minutes. Drain and rinse with cold water. Combine edamame in a blender or food processor with garlic, scallion, ginger, 2 tablespoons miso broth, 1 teaspoon of truffle oil (optional), and most of parsley (saving a little bit for a garnish).
Boil 1 quart of water in a medium pot with miso boullion, and let the boullion sit for 5 minutes to create broth.
Finish dough: Cut dough into 4 equal pieces. Roll each into a perfect ball and then use a rolling pin to roll each ball into a 3½”-diameter round. The correct technique may take some time to master, but the basic principle is to roll the edges of the dough a bit thinner than the center.
Hold your dowel in your dominant hand and use your other hand to turn the dough as you roll the edges. Set wrappers aside on a lightly floured surface and cover with a damp kitchen towel.Place 1-2 tablespoons of filling in middle of the dough wrapper. Wet the edges and fold while fusing the sides together. To fold: Fold one side of wrapper up and over filling to form a semicircle; pleat edge, working from one corner to the other. Transfer to a baking sheet and situate them so the pleated edge is upright and they have a flat bottom. Cover with a damp kitchen towel and repeat with remaining wrappers and filling.
In a large skillet with tall sides, bring miso broth to a gentle boil. Add (optional) truffle oil, liquid aminos, and cayenne pepper and stir. Lie wontons in the broth making sure they don’t touch each other, and cover pan. Cook until tender - about 3 minutes.
Remove dumplings with a slotted spoon, ladle in some broth and garnish with parsley, sliced scallions, sesame seeds, and extra fresh shelled edamame. Serve immediately.