Asian Pistou Dumplings in Lime Broth By Ming Tsai

Photo by eugene s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    bunch scallions, sliced thinly, white and green separated

  • 4

    cups vegetarian broth

  • Juice of 2 limes

  • 1

    tablespoon Wanjashan low-sodium tamari

  • 1/2

    cup packed parsley

  • 1/2

    cup packed Thai basil

  • 4

    cloves garlic

  • 1/2

    cup edamame

  • 4

    tablespoons extra virgin olive oil

  • 10-12

    thin wonton wrappers

  • Kosher salt and freshly ground black pepper to taste

Directions

In a saucepot coated lightly with extra virgin olive oil, sweat the scallion whites and add broth. Reduce by 25%. Season and add lime juice and tamari. Meanwhile, using mortar and pestle, blend with a pinch of salt the parsley, basil, and garlic. Fold in edamame and extra virgin olive oil and check for seasoning. Alternatively, using a food processor, pulse together salt, parsley, basil and garlic. Remove mixture to a bowl and fold in edamame and whisk in olive oil. Make wontons with Asian pistou filling. Boil in broth and serve. Garnish with scallions greens.

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