Asian Pistou Dumplings in Lime Broth By Ming Tsai

By es123

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

Preparation

Step 1

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.