Edamame Dumplings and Seattle
Sooo…Seattle. Yeah, no big deal (she says freaking out). We’ve wanted this move (or close to it with Portland) since we graduated from college 2006/2007. I’d say 30 years in the Midwest is a good run and it’s time to move to the Pacific Northwest.(!!!) That’s how it seems to us and by no means am I saying everyone should feel this way nor am I expecting unicorns and rainbows…not very many at least. It’s just us bein’ us. By the by, I wrote a post about what we are and are not looking for in our next house, some differences in real estate between the Midwest and Northwest, a list of features people like in their homes that I don’t understand (double sinks?) over at the Wits (my other blog-aroo).
I’ve thought of the moment when we’d learn it was really happening and what my reaction would be, due to the extremely long wait (3 weeks is a long time for this kind of news) and those years where we discussed steps we could take to make it happen-find a job out there, make a bunch of money to get by for a bit then find a job out there, live in a box in an alley, sell our bodies but not our minds-I had already gone through the gamut of emotions while Greg was at work so it was more like “hmm, ok, let’s do what we need here to get us there faster” without the tears and jumping for joy. I’m practical. Although, Greg will tell you when we talk about it I revisit every one of those emotions in seconds which he knows because I get this weirdo look on my face then I go back to my normal weirdo face.
We could be talking about something else completely when my mind will creep to the subject. I ‘ll start emoting when it’s odd and inappropriate. Like when I’m making dinner, conversing with him when he gets home from work. “Oh how I love edamame, we need to paint those doors and get that trim up this weekend…Seattle!” The poor dogs get crazy mom all day long and for the rest of their doggy lives cause this crazy train doesn’t stop.
I now think of the moment we’ll drive away from our house and Minnesota (I am making a playlist because music a big deal and something I always try to have for the right occasion). A lot of songs about victory, a tidge of vindictiveness, a stick-it-to-someone type if you will, many regarding struggle and some for reminiscing. We’ll probably never return unless it’s for Greg’s job. The only reason I would come back would be to see our old house. But then the cops will be involved when I try to get in to make sure it’s ok and if something is ruined they will arrest me for attacking the new owner. Maybe it’s best if I don’t look back.
I am looking back a bit today with this recipe. I enjoyed it tremendously and I’m scanning my mind for why I haven’t shared it sooner and draw a blank. I recall loving the use of wonton wrappers since I haven’t done that in a while and that it made me want to work more with wonton for ravioli-esque dishes. The important point is that it’s being shared now. The original is from a blog that is tops in my cookbooks-Sprouted Kitchen. Actually I started to write the post for this recipe and said this:
“Sara and Hugh, from Sprouted Kitchen, made a cookbook. That’s an underwhelming sentence for two people whose blog, thoughts about food (seasonal, local, affordable, healthy), and overall virtual selves are all that I relate to and aspire to be. Beautiful photos, shots focused on the preparation that make each piece a work of art, a celebration of life and its events. It’s not over the top; it’s real. The stories, writing, recipes and it is simplistically gorgeous to me. And many others because they are quite popular (and so very deserving).”
The version I made came from Love & Lemons which is another amazing blog I love to visit. Jeanine and Jack got it goin’ on as well. When I’m looking for vegetarian recipes this is the place I turn. Never disappointed and again, their style and seasonal cooking aligns with my eating/cooking values. Their website and photos are fantastic. Their ‘about us‘ page says it all for me: “I think ‘every day’ is reason enough to celebrate with good food and good wine.” Hear, hear. I’ll look past the fact that they both hate olives.
Edamame dumplings, ladies and gentlemen.
Edamame Dumplings adapted from Sprouted Kitchen and Love & Lemons
1 cup edamame, shelled cooked and drained (frozen mukimame-which is edamame shelled-can be found at Target)
about 10 big leaves of basil
3 scallions, white and green parts, coarsely chopped
1 garlic clove, minced ( I increased this from 1/2)
1 tsp fresh ginger, minced
1 tsp white miso paste (I used white anyway)
1 tsp tahini
squeeze of lemon
a dash or two of Sriracha
20 wonton wrappers (plus a few extra-I think I actually used 24 wrappers)
1 to 2 cups vegetable broth (preferably made yourself…Sprouted Kitchen made one infused with lemongrass which sounds awesome)
toasted sesame oil, to drizzle
sprouts, sesame seeds, fresh cilantro (garnish and optional-I added the cilantro)
In a food processor, pulse the filling ingredients but don’t over blend because you want it somewhat chunky. Taste and adjust for seasoning. Lay half of the wonton wrappers on your work surface then put the rest in a pile next to you with a small bowl of water for sealing. Spoon about a little less than a tablespoon of filling into each wrapper and lightly dab the edges with water. Place another wonton wrapper on top and gently press down to adhere them. Simmer the broth in a skillet, adding enough to cover the bottom, then drop the wontons in the pan in a single layer. Do this in batches. Cover and steam for about 2 minutes or until just cooked through. Divide among two plates and pour some broth on top. Drizzle with sesame oil then garnish with sprouts, sesame seeds and cilantro. I added some edamame and left out the sprouts.