Edamame Hargow with Shallot and Sauternes Broth
Chef Michael Schulson of Buddakan—New York, NY
Adapted by StarChefs.com
August 2006

Yield: 20 dumplings


    Edamame Filling:
  • 3 cups edamame
  • ½ pound butter
  • ½ cup cream
  • ½ cup truffle oil
  • Dashi broth
  • Salt

    Har Gow Dough:
  • 8 ounces wheat starch
  • 1 ounce cornstarch
  • 1 Tablespoon salt
  • 18 ounces boiling water
  • 3 Tablespoons lard

    Shallot and Sauternes Broth:
  • 16 ounces shallots, thinly sliced
  • 3 cups Sauternes
  • 1 cup chicken stock
  • Pinch of thyme
  • Salt and pepper as needed
  • Onion sprouts

For the Edamame Filling:
In dashi broth, cook the edamame till tender, about five minutes. Strain and puree with the other ingredients. Let the filling set in the fridge overnight, till firm.

For the Har Gow Dough:
Combine the dry ingredients in the mixer and slowly add the boiling water. When incorporated, fold in the lard and let rest.

For the Shallot and Sauternes Broth:
Caramelize the shallots, and deglaze with the wine. Reduce and then add the stock. Simmer with the thyme for ten minutes, and season with salt and pepper.

To Assemble:
Steam dumplings till tender. Top with the broth and garnish with the onion sprouts.