|Ingredients||Cheese, Mushrooms, Beans|
|Menu Part||Appetizer/Small Plate|
Asian dumplings typically are filled with pork or shrimp, but Chef Pirolo changes them up with a filling of edamame and ricotta. He adds flavor and finesse with garnishes of chili-spiked mushrooms and sweet-and-sour shallots.
2 lb. shelled edamame
30 shiso leaves
1 lb. pressed ricotta cheese
Grated zest from 1 lemon
Salt, to taste
20 round dumpling skins
1 tbsp. vegetable oil
1/4 cup chopped shallots
1 tbsp. red wine vinegar
1 tsp. sugar
2 tbsp. butter
1 oz. pioppini or shiitake mushrooms
1 tbsp. sliced chives
1 tbsp. Korean chili powder
1/4 cup julienne purple shiso
- Prepare Dumplings: Bring 4 cups salted water to a boil. Add edamame and boil 2 minutes. Add shiso; boil 30 seconds longer. Strain and cool under running water.
- Place cooled edamame mixture in food processor. Add ricotta and lemon zest; blend until smooth. Add salt, if needed.
- Lay dumpling skins on clean work surface; place about 1 tablespoon edamame filling in center of each. Lightly wet finger and run along borders of dumpling skin.
- Pinch half the dumpling closed; fold other end into the edges of closed side to form a triangle. Continue with remaining skins and filling.
- Prepare Sweet-and-Sour Shallots: In sauté pan over medium-high heat, heat oil. Add shallots; sauté on medium heat until shallots turn translucent. Stir in vinegar and sugar; remove from heat.
- To assemble: Place a large pot of salted water over high heat and bring to a boil.
- In large sauté pan over medium-high heat, melt butter. Stir until butter starts to brown; add about 2 ounces water from the pot. Add mushrooms, chili powder and chives; stir to combine. Stir in shallot mixture.
- Place dumplings in boiling water. Cook about 2 minutes until tender.
- Add dumplings to sauté pan and toss to evenly coat with mixture. For service, place 5 dumplings on small plate; garnish with purple shiso.