Many of you know that the HUBS and I are obsessed with True Foods Kitchen. Seriously, if you are vegetarian and live in one of its many locations across the states, you need to check it out. They have some many veg (an non-veg) options, but what we love the most, is that its not hippie, frumpy, or granola. We, and by we I mean I, hate going to vegetarian/vegan joints that oversell kale, with relishes like citrus olive oil or garlic vinegar. Vegetarian food does not need to be plain y'all!!! Each dish at TFK is so well crafted with tons of flavor, like the inside out quinoa burger (which I have recreated here), or the grapefruit guacamole, and my personal favorite - the miso edamame dumplings. So naturally, I tried recreating these dumplings with my own spin. Instead of steamed, I baked them so they are crispy, protein packed and full of flavor.
HERBED EDAMAME DUMPLINGS
INSPIRED BY TRUE FOODS KITCHEN
INGREDIENTS (MAKES 30-40 RAVIOLI)
- 1 c diced leeks (~1 leek chopped)
- 1 pack (16 oz) frozen edamame (no pods)
- 1/4 tsp black pepper
- 1 1/2 tsp minced garlic
- 50 g (1/3 pack) Boursin cheese
- 1/2 tsp crushed red pepper
- 1/2 tsp Himalayan pink salt (or regular salt)
- 1 pack of egg roll wrappers (~20 wrappers)
- 1/2 white onion (julienned)
- 1 box mushrooms (diced)
- 1/2 bunch green onion
- 1 can (14 oz) of veggie broth/stock
- 1 tbs ramen masala
- 4-6 cilantro stems with leaves
- 2 tbs olive oil
- Steam the edamame as per the instructions on the package.
- Sauté the diced leeks in some olive oil and cook until translucent.
- Add the steamed edamame, minced garlic, boursin cheese, sauteed leeks, black pepper, crushed red pepper and salt in a blender. Blend until smooth and set aside.
- Cut your egg wrappers into fourths.
- Place about 1 - 1.5 tsp of dumpling stuffing in the center. On another quarter wrapper piece, brush with a light layer of water, invert (so water side is touching dumpling stuffing) and place directly on top of other quarter with stuffing. Seal the edges by pinching them.
- Bake at 350F for 5-10 minutes or until browned.
- Sauté the remaining 1/2 tsp of minced garlic in 1 tbs olive oil.
- Add the onions and sauté until translucent.
- Add the mushrooms and green onions and cook until mushrooms reduce in size and become aromatic.
- Add the broth and bring to a simmer (~10 minutes).
- Add the cilantro sprigs, cover and cook for an additional 5 minutes.
- Ladle some broth into a bowl with a couple dumplings. Enjoy!