I So Clearrrrrrly Have My S**t Together Edamame Dumplings

This is the kind of dish I love making – the kind that prompts friends and family to ask questions like, “You made this??” or “What is the recipe?” or if I’m really lucky, “How do you do it all??” That particular question is always my fave, because it clearly means I’ve successfully convinced people that I have my shit together.

Which of course I don’t.

I totally want you to think I do.

That’s why I only post the pictures that edit my life juuuuuust enough to appear 99% on-point (100% would just be annoying). Will you be seeing that unfortunate batch of homemade fruit roll-ups that never quite set, despite hours in the oven? Nope. Because failed fruit roll-ups are in no way illustrative of the level of effortless 99% perfection I’m looking to project. Will a photo of my enraged 5-year-old throwing himself on the ground in the dentist’s office ever make its way onto my facebook feed? Um no. What kind of supermom would document the fact that she let her child writhe around in public on a germ-ridden floor and shit on everyone’s day?? (Ok, well I actually have done that, but only to coax the rest of the failed supermoms out of the closet to make myself feel better. Failure loves company.) Will I be posting any selfies of the pajama pants, oversized t-shirt and frizzy-ass mom bun I rocked braless alllllll day long with zero shame? Bitch, please.

Because then you’d see that I am so clearrrrrrrrrly not 99% perfect. And while the compliment of being asked how I manage to “do it all” is accepted with arms wide open…and is just enough praise and validation to keep my ego safely intact, I’d be a total asshole to just stand by and continue to watch as we allow one another to suffer in the belief that everyone else is doing it all, while we ourselves are inadequate failures. So in an effort to keep it super real, I’ve created a little chart to highlight the good, the bad and the downright ugly of me.

So yeah, I don’t do it all, and I’m not 99% perfect, despite what these dumplings might suggest. Far from it. I may put some clutch meals on the table, but my boys’ playroom pretty much always looks like this:

My kitchen sink pretty much always looks like this:

Annnnnnd my husband pretty much always arrives home to the human, female, yoga-pant-clad version of this:

Just like anyone, I have my priorities, and while a sparkling clean house may be priority numero uno for some, my love for cooking and the praise it affords me (second only to oxygen in terms of my basic needs for survival) trumps any desire whatsoever to focus my efforts on having a dust-free home. No shame. Ok, well that’s a lie, there will be shame if you happen to stop by my house unannounced, thus cheating me out of the full-day’s notice I’d typically need to tidy up the joint just enough to make it appear comfortably lived-in, yet miraculously mess-free, despite the fact that I live with three baby gorillas who have free range of the house and really bad aim.

So let’s sum up what we’ve learned. Food: I do well. Pretty much everything else: not so much. But that’s ok. Because once you taste my edamame dumplings, you’ll forget all about everything else anyway. Know why? Because a combination of velvety creamed edamame and luscious truffle oil all wrapped up in a big, warm dumpling hug tends to do that to a person.

So no, I absolutely do not have my shit together. But I make a meeeeeean dumpling.

Print Recipe

Edamame Dumplings

Inspired by my all-time favorite app at True Food Kitchen, these are SO freakin' amazing, you just might cry.

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Courses

Appetizer

Servings

dumplings MetricUS Imperial

Ingredients

• Dumplings:
• 1 bag frozen organic shelled edamame thawed (I use Cascadian Farm Organic), 10 oz
• 1/2 cup raw cashews soaked in water overnight (or you can use 1/2ricotta cheese instead)
• 1/4- tsp inch fresh ginger peeled (about 1minced)
• 1 clove smallgarlic peeled
• 3/4 tsp sea salt
• 2 tsp white truffle oil
• 1 package wonton wrappers 12 oz, you'll have a bunch of extras
• olive oil for cooking
• Broth:
• 1 cup organic chicken or veggie broth
• 1 tbsp organic reduced-sodium tamari
• 1 tsp white miso
• sunflower sprouts or shelled edamame for garnish

Courses Appetizer Servings dumplings MetricUS Imperial Ingredients Dumplings: 1 bag frozen organic shelled edamame thawed (I use Cascadian Farm Organic), 10 oz 1/2 cup raw cashews soaked in water overnight (or you can use 1/2ricotta cheese instead) 1/4- tsp inch fresh ginger peeled (about 1minced) 1 clove smallgarlic peeled 3/4 tsp sea salt 2 tsp white truffle oil 1 package wonton wrappers 12 oz, you'll have a bunch of extras olive oil for cooking Broth: 1 cup organic chicken or veggie broth 1 tbsp organic reduced-sodium tamari 1 tsp white miso sunflower sprouts or shelled edamame for garnish

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Instructions

1. For the broth, in a small saucepan over medium-low heat, combine the broth, tamari and miso, stirring until fully incorporated and warmed. Cover, remove from heat and set aside.
2. Toss the edamame, soaked cashews, ginger, garlic clove, salt and truffle oil in a food processor and process until relatively smooth. Taste, adding more salt a pinch at a time, if needed.
3. On a piece of parchment paper, lay out 15 wonton wrappers and a small bowl filled with water. Put a dollop of about 2 tsp of edamame filling in the center of each wrapper (you don't wanna do too much, otherwise, the wonton won't seal properly and filling will ooze out everywhere...no bueno).
4. To fold, dip your index finger into the water and moisten all four edges of the wrapper. Fold the wrapper over into a triangle shape, trapping the filling inside, then seal the moistened edges shut with your fingers and place your dumpling on a baking sheet lined with parchment paper. Repeat this process for each dumpling, laying out another batch of 15 wonton wrappers when the first 15 are folded.
5. When all your dumplings are ready to be cooked, heat 1 tbsp olive oil in a large frying pan over medium heat, making sure the oil covers the bottom of the pan evenly. Add as many dumplings as will fit without crowding them too much - you don't want them sticking together. Let them cook for a minute or so, just long enough for the bottoms to get slightly golden brown, then use tongs to carefully flip them, cooking another minute or so.
6. Pour about 1/4 cup water into the pan and quickly cover, trapping the steam. Reduce the heat to low and let steam for about 3 to 4 minutes. Remove to your parchment-lined baking sheet, repeating this process until all dumplings are cooked.
7. To serve, pour about 1/4 cup of the broth onto a plate, then arrange the dumplings on the plate, and garnish with sprouts and/or shelled edamame.
8. Devour.