I loved these dumplings so much (and I'm pretty sure
most people are in agreeance... if you've had them, you know!) BUT they had cream and butter in them... and I just knew there had to be a better way!
I'll be working on my own gluten-free wonton wrappers, because I can't find them anywhere! If you've seen them, let me know in the comments!
These dumplings are so comforting, full of plant-based protein and oh-so-freaking-good.
I have two different serving styles. This one is in a mushroom broth (simmer any of the following veggies /herbs : onions (and anything in the onion family), garlic, celery, carrots, mushrooms (I just use the stalks whenever I buy shiitakes or oyster because the stalk can be a little chewy to serve). I just trim my veggies over the course of a few weeks, reserving what I'll use for stock in a freezer bag, I love the reusable silicone baggies for this, not only because you'll save on single use plastics, but they do a really good job keeping everything very fresh.
I'll simmer all that with bay leaf, and then season with S & P. Throw in whatever herbs you like, but it's not necessary if you don't have any.... I always have rosemary stalks because I have about 5 huge rosemary bushes in my yard, but whatever herbs you have are lovely!
If you didn't want to go through the stock process, you could use veggie stock, chicken or beef.
Alternatively, I also really love my other serving option, and it's so simple: olive oil, tiny bit truffle oil, S & P. That's it! Honestly, I may like this option even better!
Okay, here's the recipe!
12 oz. bag frozen edamame
4 oz cream cheese
2 tbsp olive oil
1 tbsp white vinegar
1 tbsp fresh lemon juice
1/2 tsp truffle oil
1/2 tsp chopped garlic
1/2 tsp salt
water for wonton wrappers
flour for surface
Simmer edamame for 5 mins, 'til thawed and just slightly al dente, you'll want them quite soft.
Transfer to food processor with all other ingredients, except wrappers, water and flour.
Blend until smooth, scrapping down the sides.
Flour a clean surface, get a small bowl of water, and lay out wontons, 6 at a time is usually a good starting point, you may not use all the wrappers.
Scoop about 1 tbsp - 1 1/2 tbsp onto each of the four corners of the wonton wrapper (it will become 4 separate dumplings).
Press the filling down, and make sure it's contained.
Working with one wrapper at a time, wet two fingers and drag along edges and the cross section between filling corners, then take another wrapper, line it up and press onto bottom wrapper, securing the filling. Start pressing in the middle cross section so the air will be pushed out to the edges. Be careful to make sure as little air is inside with the filling. If a wrapper rips, it's salvageable. Just wet the rip generously, and cut with a pizza cutter, an outer edge of another, then take this new piece and lay it over the wetted rip. Wet again, and rub it in. You should see the dough form together. Once it dries, you should have no issue.
Repeat with the rest of the wrappers.
Simmer some water in a pot and gently drop the dumplings in, cook for 1-2 minutes and serve in mushroom broth or seasoned oil. Top with cilantro, thai basil and scallions, if you want to be fancy and make them look pretty, although I don't find herbs necessary for either, especially the seasoned oil.
You can also freeze these dumplings. Flour both sides, and line up in a single layer on a cookie sheet, or cutting board, freeze for 2-3 hours, and place in a bag or container. They are rigid, and will break, so just be gentle.
I hope you love this recipe as much as I do! Leave a comment if you're feelin' it!