This week’s Petits Chefs session was a little hastily thrown together but proof that you CAN cook a healthy meal in under an hour (with 16 little boys helping you!). Our guest chef called in with a migraine at the last minute so I rushed out at lunch to buy a few ingredients for a simple but fun-to-make dish – Edamame Dumplings from The Sprouted Kitchen cookbook, one of my new favourites.
I’ve already made the Lentil Meatballs with Lemon Pesto…
And the Roasted Cauliflower Capellini…
And the Multi-Grain Carrot and Date (but I used raisins) Muffins…
All fabulous recipes – fresh and wholesome and easy to make using ingredients that you can easily find at your local supermarket. I’m going to be working my way through each and every recipe, that’s for sure. So delicious and the “healthy” factor is a bonus!
I’d had my eye on the Edamame Dumplings since I first flipped through the book but one of my little chefs has a soy allergy so I decided to go with peas. Sadly, he (and another little guy) are also mildly allergic to legumes so they cooked but didn’t eat – they were very good sports about my mistake and we did brainstorm other fillings for the dumplings as we worked away.
For the second week in a row, we got to use the food processor – major excitement – and our simple dumpling filling of peas cooked in vegetable stock, basil, a little oil and green onions came together into a paste quickly – “like magic”!
Then the fun part – filling the dumplings. the boys hardly needed any help – they were quite the little pros!
- 4 green onions, white and green parts, coarsely chopped
- 2 tablespoons toasted sesame oil
- ¼ cup fresh basil leaves, coarsely chopped
- 2 cups shelled edamame, cooked and drained
- 2 tablespoons regular or vegan sour cream
- Dash of hot sauce
- 40 round wonton wrappers
- 4 cups mushroom or low-sodium vegetable broth
- 1 lemongrass stalk
- 2 tablespoons mirin
- 2 tablespoons low-sodium soy sauce
- Toasted sesame seeds, for garnish
- Microgreens or pea shoots, for garnish
- Combine the green onions, sesame oil, basil, edamame, sour cream, and hot sauce in a food processor. Process to a puree.
- On a lightly floured work surface, place a heaping tablespoonful of the edamame filling in the center of a wonton wrapper.
- Use your finger to wipe a bit of water around the edge of the wrapper.
- Place another wonton wrapper on top of the filling and press down along the edges to adhere.
- Repeat with remaining wrappers and filling.
- To make the broth, warm the mushroom broth in a pot over medium-low heat.
- Pound the lemongrass with the back of a heavy knife to release its oils and discard the tough outer layer.
- Mince the inner, pale portion of the bottom of the stalk and add it to the broth along with the mirin and soy sauce.
- Gently simmer for 10 minutes to combine the flavors.
- Cover and turn the heat to low to keep warm.
- Add enough of the broth to a saucepan to cover the bottom, about 1 cup, and add a single layer of wontons (you will probably need to do this in two batches).
- Cover and steam over medium-low heat until the wontons are warmed, about 2 minutes.
- To serve, divide the wontons among four shallow bowls and pour about ½ cup of the remaining broth on top.
- Garnish with a sprinkle of the toasted sesame seeds and sprouts and serve hot.
We actually made quite a few changes to the recipe – apart from the pea switchup, we also didn’t have lemongrass and I couldn’t find any at short notice closeby so our broth was simply stock and rice vinegar. Still, so tasty.
Very pleased with this week’s session with the boys and inspired to try the edamame version soon too!
Disclosure: I received a free copy of The Sprouted Kitchen from the kind folks at Ten Speed Press. I was not required to review this book nor compensated for doing so. All opinions are completely my own.
Other goodies on the go right now…
* Check out my Sobeys’ Better Food Blog “brunch smackdown” entry. If you like my mini croissant bread puddings (sweet and savoury versions), and you’re in Canada, you have the chance to win gift cards from Sobeys AND help me donate gift cards to Out of the Cold this coming holiday season.
** Want to win a trip for two to Montreal to dine with ME during restaurant week in November? It’s easy – enter the Dine with a Blogger contest here! (US/Canadians only, sorry international friends!)