Posted by https://www.eatlivetravelwrite.com/2012/09/les-petits-chefs-in-the-sprouted-kitchen/
© 2012 eat. live. travel. write.. All rights reserved.
Simple fresh dumplings in a tasty broth.
- 4 green onions, white and green parts, coarsely chopped
- 2 tablespoons toasted sesame oil
- 1/4 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.