Asian Pistou Dumplings in Lime Broth

by Ming Tsai
Monday, Nov 21, 2016




Yield: 10 Dumplings

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.

About the Author

Chef Ming Tsai is a local restaurateur and host of Simply Ming.

myWGBH

Forgot your my WGBH Password?

Not a problem. Just enter the username you used to register below.


Or CREATE A NEW ACCOUNT

Forgot your my WGBH Password?

Instructions on how to reset your Password have been sent.
Check your email to continue.

Or CREATE A NEW ACCOUNT

Forgot your my WGBH Username?

Not a problem. Just enter the email address you used to register below.


Or CREATE A NEW ACCOUNT

Forgot your my WGBH Username?

Instructions on how to reset your Username have been sent.
Check your email to continue.

Or CREATE A NEW ACCOUNT

Register for myWGBH