Simple fresh dumplings in a tasty broth.
Recipe reprinted with permission from The Sprouted Kitchen by Sara Forte, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
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.
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