[Sca-cooks] Edame Recipe!

[Mercy Neumark]

I did still have it!  Yeay!  Have fun curtesy of Ming Tsai.

--Arte

Edamame Dumplings:
                2 cups edamames (may substitute English peas),
                reserve 1/4 cup, for garnish
                1 cup tightly packed spinach leaves
                1/4 cup cold, chopped butter
                1/2 tablespoon truffle oil
                2 tablespoons chopped chives
                Salt and black pepper
                1 package thin, square wonton skins
                Egg wash (1 egg lightly beaten with 1/4 cup cold
                water)

                In a pot of salted water, boil the edamames until soft,
                about 15 minutes. During the last 2 minutes, add the
                spinach, to wilt.

                Strain well and add to a food processor. Puree until
                smooth. Add the butter and only pulse. You want small
                pieces of butter in the mousse.

                Fold in truffle oil and chives, and season. Place in
                refrigerator until chilled through.

                To make the dumplings, lay out 4 wonton skins at a
                time, and spoon about 1/2 tablespoon of mousse on
                each. Brush on egg wash on the edges and fold in half
                to form a triangle. Fold left tip of triangle underneath

                to attach to right tip (like a tortellini). Repeat and
                make 24 dumplings total. Reserve in the refrigerator.

                In a large pot of boiling, lightly salted water, add
                dumplings and cook for 3 minutes. Serve
                immediately.

                Yield: 8 servings
                Prep Time: 40 minutes
                Cooking Time: 40 minutes

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