EDAMAME DUMPLINGS

love_curry,5/7/00 10:35 pm

Here is yet another one from Ming Tsai... I love edamame steamed with wasabi and soy sauce...mmmmmm

SEARED FOIE GRAS WITH EDAMAME DUMPLINGS WITH FIVE-SPICE BROTH AND BRAISED DAIKON

Canola oil to cook
2 medium onions, roughly chopped
2 slices ginger
1 cinnamon stick
2 star anise
1/2 teaspoon toasted whole Szechwan peppercorns
1/2 teaspoon toasted whole cloves
1 teaspoon toasted whole fennel seeds
6 cups chicken stock
1 tablespoon dark soy sauce
1 daikon, peeled and cut into 8 (1-inch) disks
Salt and pepper to taste

In a saucepan coated lightly with oil, sweat the onions and ginger until soft, about 4 minutes. Add the spices and season. Add the stock and bring to simmer. Add soy sauce and daikon and simmer gently for 15 to 20 minutes until a 20 per cent reduction. Check for seasoning, and strain. Reserve daikon in the broth. Keep hot.

EDAMAME DUMPLINGS:

2 cups edamames (may substitute with 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 to taste
1 package thin, square wonton skins
Eggwash (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 skins at a time and spoon about 1/2 tablespoon of mousse on each. Brush on eggwash 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 total. Reserve in the refrigerator. In a large pot of boiling, lightly salted water, add dumplings and cook for only 3 minutes. Serve immediately.

FOIE GRAS AND GARNISH:

8 thick slices goose or duck foie gras, scored Fleur de sel and coarse cracked black pepper
1 tomato, concasse (with the skin on)
1 package daikon sprouts

In a non-stick pan on high, season the foie on both sides and saute until brown, about 3 minutes a side. Drain on paper towels.

PLATING In a large heated, pasta bowl, place 1 braised daikon and cut out a very thin wedge to squeeze in a small bundle of daikon sprouts. Top the daikon with the foie gras, ladle in the broth and add 3 dumplings. Garnish with edamames and tomatoes.

Wine Suggestion: Cotes de Nuits-Village, Clos de la Belle Marguerite, 1996
Yield: 8 servings
Prep Time: 40 minutes
Cooking Time: 40 minutes


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