Recipe: Edamame Hargow with Shallot and Sautern Broth
Ingredients
- For the edamame filling
- 3 cups edamame
- 1/2 pound butter
- 1/2 cup cream
- 1/2 cup truffle oil
- Cooking liquid as needed
- Salt
- For the har gow dough
- 16 ounces wheat starch
- 2.5 ounces cornstarch
- 18 ounces boiling water
- 1 teaspoon salt
- 3 teaspoons lard
- For the shallot and sautern broth
- 16 ounces shallots, thin sliced
- 3 cups sautern
- 1 cup chicken stock
- Pinch of thyme
- Salt and pepper as needed
- Onion spouts
Preparation
To make the edamame filling
In water, cook the edamame till tender.
Strain and puree with the other ingredients.
Let the filling set overnight until firm.
To make the hargow dough
Add the dry ingredients into the mixer and slowly add the boiling water.
When incorporated, fold in the lard and let rest.
To make the shallot and sautern broth
Caramelize the shallots.
Deglaze with the wine.
Reduce and add the stock.
Simmer with the thyme (in a sachet) for 10 minutes, and serve.
To serve
Steam 5 pieces of the dumplings till tender.
Top with the sautern broth.
Garnish with onion sprouts.
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