Sunday, December 30, 2012

Truffled Edamame Dumplings

Truffled Edamame Dumplings with Shallot Broth pg. 147
Basic Asian Marinade pg. 226
Truffled Edamame Dumplings
It is the last day of 2012!  Have you made any resolutions?  Me, I always try to make a few.  Not that I always keep them. I vowed to do yoga everyday last year.  Promising myself to become limber enough to touch my toes, but I traded yoga in for running.  I decided a firm butt was more important!  Here are my 2013 resolutions:
Run 5 miles without walking.  I can do it, right!  I am only at 3 miles...
Travel some place new with my hubby. Hmmm, I can't wait to see where it will be...
Laugh until I cry. (Without being tickled!)
Take my kids on an adventure. (or 2 or 3)
Finish cooking my way through Crazy Sexy Kitchen!

Truffled Edamame Dumplings with Shallot Broth are the last in a trio of delicious appetizers to serve at your party tonight.  This one will take a bit of planning to make.  You have to soak some cashews in preparation.  Not to mention finding vegan potsticker shells proved to be a bit of a challenge.  Whole Foods didn't have them, but a local Asian supermarket did.  The broth can be made first and set aside.  It doesn't take too long to make.  Here is what you will need for the broth.
Shallot Broth Ingredients
After you make the filling you will need to set up a work station to fill the dumplings.  I found I had a tendency to overfill the dumplings at first, but once I got the hang of it they came together.  Here is what you will need for the filling, and a peak at the work station I created.
Dumpling Ingredients
Once the dumplings are browned you are to steam them.  Make sure you brown them enough, otherwise I think the dumplings taste doughy.  When Steaming the dumplings Chef Sarno suggests putting some sort of leafy vegetable down in the steamer to prevent them from sticking to the pan. I used romaine.
I also made an Asian Marinade to dip the dumplings in as well as the Shallot Broth.  This marinade is delicious. ( Not that the Shallot one isn't.)  The Asian one is spicy and really addicting.  When I make this recipe again I will probably skip the Shallot Broth and just make the Asian Marinade. The spice was just so good!  Although, my kids liked the Shallot Broth, so I guess I am stuck making both. Here is what you will need to add a little kick to your dumplings.
Asian Marinade Ingredient
This recipe was a success with the family.  I would totally recommend getting your family or friends to help you make them. Someone to stuff the dumplings, another to fry, while another is in charge of steaming.  Lastly, everyone eat them!  They are awesome!

Now tell me one of your New Year's resolutions.  Leave me a comment and tell me what you plan to on doing in 2013.  I would love to hear it!  Have a safe and Happy New Year! 

One last thing, Chef Sarno tweeted me that this was his favorite recipe in Crazy Sexy Kitchen!  So listen to the man, make these Dumplings and start 2013 with a bang.  You will love it too!



  1. I was intimidated by this recipe, but after reading your post I will try it! Thanks! ;)

  2. If you have someone to help it makes it easier with the frying and steaming. Once you get a rhythm going it goes by pretty fast. They are really tasty!

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