Thursday, July 31, 2014

Steamed Edamame and Mushroom Dumplings

Check out another of my award winning recipe! My steamed edamame and mushroom dumplings won the Magnacare Healthy Chef 2014 recipe contest. I was thrilled beyond words when I got the news.

These dumplings are extremely delightful and so easy to make. I made them on a week night after getting home from work. You can either steam them or boil them with some noodles and vegetables for a nice hearty dumpling noodle soup.

I made a bunch of these for the contest and my boyfriend loved them. I still remember him saying "this is a winner hunny" while he munch on these dumplings non-stop. He is such a wonderful supporter....always happy to be my taste tester.

These are really yummy.....the edamame provides the right amount of crunch and the sweet daikon pairs perfectly with the mushrooms and aromatic flavors from the sesame oil, ginger and fresh chives. Be sure to try making them today!

Ingredients (makes about 40 dumplings):
1.       3 cups fresh mushrooms, chopped
2.       2 tablespoons fresh garlic, minced
3.       1 tablespoon fresh shallot, minced
4.       1 cup fresh daikon, fine diced
5.       3 cups cooked edamame, lightly mashed
6.       2 tablespoons fresh chives, chopped
7.       1½ teaspoons soy sauce
8.       1½ teaspoons sesame oil
9.       1 teaspoon fresh ginger, minced
10.   ½ teaspoon ground pepper
11.   Wonton wrappers (about 40 pieces)
12.   Water


1.     In a sauté pan on medium to high heat, sauté mushrooms with garlic and shallots. There’s no need to use oil here because the mushrooms will start to release its own water to prevent sticking to the pan. Sauté until mushrooms are tender about 5 to 8 minutes.

2.    While mushrooms cool to room temperature, prepare other ingredients. Dice daikon and mash edamame beans and mince ginger. Combine edamame beans, daikon and ginger in a medium to large size mixing bowl. Add rest of the ingredients to mixing bowl and mix well.

3.    Set up wonton wrapping station:
a.       Set up a little tray of water (for sealing wontons)
b.      Set aside a plate for placing wrapped wontons
c.       Set aside a teaspoon for scooping filling

4.    Mushrooms should have cooled by now. Add to mixing bowl and mix well.

5.    To wrap wontons:
a.       Please a piece of wonton wrapper on one palm
b.      Spoon about ¾ teaspoon of filling onto the center of the wonton wrapper. Using your index finger, dip into water and lightly wet along all sides of the wonton wrapper. Then fold in half to form a triangle. Make sure to lightly squeeze all air out of the wonton
c.       Pull the 2 corners of the triangle together and seal with water to form the shape as shown in the picture.

6.     Set up a steamer and steam wontons for about 15 to 20 minutes. Serve warm with your favorite dumpling sauce.

I prefer to use bamboo steamers and line them with large leafy greens so that 
everything on the steamer is edible!

No comments: