Pan fried Edamame and Mushroom Dumplings, Wasabi Cream
Dumplings (Yields: 2 dozen)
1 cup Edamame Beans, shelled and cooked
1 teaspoon Garlic, minced
1 teaspoon Ginger, minced
1 cup Shiitake Mushrooms, ¼" dice
1 Tablespoon Sweet Soy
1 Tablespoon Sake
1 Tablespoon Rice Vinegar
2 Scallions, finely minced
Salt and White Pepper
Oil for frying
24 pc. Dumpling Skins
1. In a food processor, puree ¾ of the edamame until smooth. Set aside.
2. In a sauté pan over medium heat, sweat the garlic and ginger in a small amount of oil until fragrant. Add the shiitake mushrooms and continue to cook until the mushrooms soften, stirring often. Add the sweet soy, sake, and rice vinegar. Continue to cook until all of the liquid has evaporated. Remove from the heat and fold in the scallions. Set aside to cool.
3. Combine the edamame puree, remaining edamame beans, and the mushrooms. Season with salt and pepper to taste.
4. Using a pastry brush and a small bowl of water, place a dumpling skin in your palm with a tablespoon of filling in the middle. Brush the edges lightly with water and fold the dumpling in half to seal firmly. Lightly fold and press the edges to form a dumpling. Repeat with the remaining dumpling skins, store the made dumplings on a sheet tray with parchment paper. Refrigerate until service.
5. To cook, heat a nonstick skillet on medium high heat with 1 tablespoon of vegetable oil. Frying in small batches, place a few dumplings in the hot pan and cook until one side is browned and golden. Add enough water to come halfway up the sides of the dumplings (about ¼"), cover the pan with a tight fitting lid and continue to cook over high flame until the water has evaporated (about 5 minutes). Serve the dumplings immediately with the wasabi cream.
1 cup Sour Cream
1 Tablespoon Prepared Wasabi Paste
Pinch of Salt
1. Combine all ingredients until smooth. Refrigerate until needed.
Red Curry Chicken with Steamed Jasmine Rice (Serves 4)
2 Tablespoons Vegetable Oil
1 piece Onion, sliced
2 ounces Ginger, peeled and chopped
1 ounce Galangal, peeled and chopped
6 cloves Garlic, chopped
4 pieces Kaffir Lime Leaf, chopped
2 stalks Lemongrass, crushed and chopped
2 pieces Dried Red Chili
4 cups Chicken Stock
1 cup Snow Peas, cleaned and trimmed
1 cup Carrots, peeled and sliced 1/8" thick
½ Tablespoon Red Curry Paste
1 Tablespoon Palm Sugar
1 can Extra Thick Coconut Milk
1 ½ lbs. Chicken Breast, boneless, skinless, cut into 1" chunks
2 Tablespoons Thai Basil, minced
2 Tablespoons Cilantro, minced
Salt and White Pepper
2 cups Steamed Jasmine Rice, steamed with 1 piece Star Anise
1. In a large pot, heat the oil over high heat. Add the onion, ginger, galangal, garlic, kaffir lime leaves, lemongrass, and dried chili, and sauté until fragrant, about 3 minutes. Add the chicken stock and reduce to a simmer. Cook over medium heat until reduced by 3/4.
2. While the chicken stock is reducing, bring a large pot of salted water to a boil and blanch the snow peas and carrots together until tender, about 2 minutes, and then shock in ice water. Drain from the ice water and set aside on paper towels.
3. Add the curry paste, palm sugar, and coconut milk to the chicken stock and continue to reduce until reduced by half. Strain the coconut milk through a fine mesh sieve into a new pot, discarding the solids. Season to taste with salt and white pepper.
4. Bring the coconut curry to simmer over medium heat, add the chicken pieces and cook until the chicken is cooked through, about 6 minutes. Fold in the cooked vegetables and heat for another 2 minutes until warmed through. Add the minced herbs and season to taste. Serve immediately alongside a ½ cup of steamed jasmine rice per portion.
Next Tyler Florence