Somehow we ended up with a lot of photos for this one… so with that, I’m going to keep the words short. Our countdown continues… just 2 days until our trip and many many errands left to go. Thanks to everyone who left such thoughtful comments and suggestions the other day, it’s been such a huge help.
This recipe was the first one I bookmarked in the Sprouted Kitchen cookbook. I realize we’ve already posted about their beautiful book before… Funny thing is that I actually made this with no intentions of photographing it… but then it was just looking so pretty… and then of course it tasted too good not to share.
I took some liberties here… Sara makes an aromatic lemongrass broth to serve these in… I took a lazy shortcut but added some extra ingredients to the filling itself. She uses sour cream to bind the filling together. To make mine a non-dairy version, I used miso and tahini instead. I blended, tasted and decided some garlic and ginger would be nice. And then I couldn’t help but squeeze just a bit of lemon juice in.
I steamed these in a little store-bought veggie broth. To serve, I poured just a bit of the steaming broth over the top, drizzled some sesame oil and sprinkled some sesame seeds.
These taste like an asian version of ravioli. The filling is creamy and almost cheese-like. And by using pre-made wonton wrappers, this whole thing comes together pretty fast… totally a keeper for us.
1 cup edamame, shelled, cooked, drained
a big handful of basil leaves (about 10 big leaves)
3 scallions, white and green parts, coarsley chopped
1/2 garlic clove, minced
1 teaspoon fresh ginger, minced
1 teaspoon miso paste
1 teaspoon tahini
squeeze of lemon
splash of sriracha (or to taste)
salt, pepper, to taste
18 wonton wrappers (plus a few extra to allow for mess-ups)
1-2 cups pre-made veggie broth, for steaming
toasted sesame oil, for drizzling
sprouts and sesame seeds, for garnish
In a food processor, pulse together all of the filling ingredients. Taste and adjust seasonings. Don’t over blend, the filling needs to be somewhat chunky. If yours is more watery, add some more edamame or more basil until you get a thicker consistency.
Lay half of the wonton wrappers out on your work surface. Set the rest in a pile next to you, along with a small bowl of water for dabbing your fingers in. Spoon about a tablespoon of filling in each. Use your finger to wipe a bit of water on all 4 edges. Place a new wrapper on top and gently press down, adhering each edge.
Simmer broth in a medium skillet. Add enough broth so that it covers the bottom of the pan at least an inch deep. Drop wontons in the pan in a single later (you can do this in multiple batches if they don’t all fit. Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente (like pasta).
Divide steamed wontons among plates, pour the broth from the pan on top. Drizzle with some toasted sesame oil and garnish with sprouts and sesame seeds.
*note: You might have extra filling. Save it in the fridge to make more dumplings later, or do what I did and spread it on a sandwich the next day.