Truffle Edamame Dumplings with Shallot Broth | The Wicked Kitchen

These little dumplings pack a punch of gourmet flavor and earthy richness. They require a dash of truffle oil, which can be quite pricey, but a little goes a long way and the bottle should last you a long time! This one is sure to impress your guests!

Check out how to make your own dumpling wrappers here ▶︎ https://youtu.be/P1NsiWH9tu8

Recipe below 👇

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TRUFFLE EDAMAME DUMPLINGS with SHALLOT BROTH

INGREDIENTS
2 C frozen shelled edamame, thawed
1/4 C raw cashews, soaked for a few hours or overnight in
water, to soften
3/4 C unsweetened soy milk or
Non-dairy milk of choice
1/4 C truffle oil
2 cloves garlic
3 T Earth Balance vegan butter
1/2 t sea salt
White pepper, or freshly ground black pepper, to taste
1 pack of vegan round dumpling skins (you can find these in
many health- food stores or Asian markets. Read the ingredients to ensure they are vegan, many of these have eggs.) or just make your own so you know exactly what's in them!

METHOD
1. Prepare dumpling filling: In a blender or food processor, add all ingredients, except the dumpling skins. Blend on High until the mixture has a coarse texture.
2. Prepare dumpling assembly: First, transfer dumpling filling to a bowl and place it on a work surface alongside a cup of water, dumpling skins, and a sheet pan. Lightly sprinkle flour or cornstarch over the sheet pan (this will keep your dumplings from sticking to the pan during assembly).
3. Prepare dumplings: Place about a tablespoon of filling in the center of each skin. Dip your finger in water and trace a half circle around one side of the dumpling skin. Pick up the dumpling and fold it into a taco. Starting with one corner, crimp around the edge. Place on sheet pan and continue until all dumplings assembled.
4. In a sauté pan on medium heat, add small amount of oil, or spray oil on pan, and sear dumplings until golden on the bottom. Don’t crowd the pan or the dumplings may stick to each other.
5. Steaming time! Using a bamboo steamer basket, or your favorite steamer, place a few leaves of cabbage, or other leafy green, on the bottom of the steamer. This will keep your dumplings from sticking.
6. Bring water to a boil, and place the dumplings in the steamer. Steam for about 3 minutes. Remove from heat.
7. To serve: Place 4 to 6 dumplings in shallow bowl. Pour about 1/4 cup Shallot Broth over the dumplings. Serve with a spoon and enjoy.

SHALLOT BROTH
Adapted from Crazy, Sexy Kitchen

INGREDIENTS
2 T olive oil
1 1/2 C finely minced shallots or white onions
2 cloves garlic, minced
1 C Sauternes
wine (preferred) or sweet cooking sherry
2 sprigs of thyme
2 C vegetable stock
Freshly ground black pepper, to taste

METHOD

1. In sauté pan, heat oil on medium heat. Add shallots and garlic and sauté until golden and translucent. Continue to caramelize and add a touch of the vegetable stock to brown the onions more.
2. Add the thyme, and continue to sauté the onions for 10 minutes, stirring frequently, to caramelize. Add wine to deglaze. Simmer for 8 minutes or until the liquid is reduced by about half.
3. Add the vegetable stock and pepper and continue to cook down until reduced by half again, which will take about another 15 minutes.
4. Remove from heat.
5. Strain the broth using a fine mesh strainer until it is clear.
Pour over the Edamame Dumplings.

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Видео Truffle Edamame Dumplings with Shallot Broth | The Wicked Kitchen канала Derek Sarno