Make Koi’s Edamame Dumplings, Like Chef Nick McCoy (Or Eat Them There and Help East Africa)


All three Koi locations — in Los Angeles, New York, and Las Vegas — are hosting a fundraising effort this month to help famine victims in East Africa. Through August 14, half the proceeds from the sale of two new menu items will go toward the U.N. World Food Programme. Executive chef Nick McCoy shares the recipe for one of them, the Edamame Dumplings, served with fresh lobster in a mushroom-mirin broth, for $18.

“For Koi’s East Africa fundraiser, we wanted to serve a dish that showcases global flavors with simple, elegant, and fresh ingredients,” says McCoy. “The Edamame Dumplings were the perfect dish to feature for this fundraiser. In fact, we’ve received such overwhelmingly positive feedback, that we may keep them on the menu after the promotion ends on August 14.”

Koi’s Edamame Dumplings

Yield: 5

For the Mushroom-Mirin broth:

1/2 quart warm water
1/2 ounce dried shiitake mushrooms (or 8 ounces soaked)
1/4 ounce minced ginger
1 ounce sliced shallots
1/2 cup mirin
1/4 cup soy
1/2 ounce oil
pinch salt and pepper

If using dried mushrooms, soak them in warm water until soft. Remove the mushrooms and julienne, saving the mushroom juice.

In a saucepan, heat up the oil and sauté the mushrooms, then add shallots and ginger and season, cooking for another 2 minutes. Add the mirin, and reduce until lightly thickened. Add the mushroom juice and soy sauce, and simmer for 10 to 15 minutes.

For the Edamame Dumpling filling (makes 25 individual dumplings):

1/2 pound cooked edamame, shelled
2 ounces milk
1 ounce butter
1/2 ounce truffle oil
1/4 ounce chopped truffles
salt and pepper, to taste
25 wonton wrappers
lemon zest (optional)
1 egg

In a bowl, beat the egg with 1/4 cup of warm water to make an egg wash. In a pot, boil the edamame in the milk and butter for 6 minutes, until tender. Strain the edamame, but keep the milk and butter that you used to boil it. In a blender, blend the edamame, adding the reserved milk and butter and the truffle oil until it reaches a smooth consistency. Season with salt, pepper, and lemon zest.

Place a spoonful of filling in the center of each wonton wrapper. Brush each with the egg wash at the edges of the wrapper. Fold into half-moon.

To assemble:

pinch scallions, diced
pinch enoki mushrooms
2 ounces lobster meat
1 ounce shiitake, julienned

In a sauté pan, sauté the mushrooms and lobster meat for 1 or 2 minutes, or until mushrooms are tender, then season with salt. Add the mushroom broth to heat it up.

In a pot, boil the dumplings until clear and tender, about 1 to 2 minutes. Place five dumplings in a bowl, and pour mushroom broth over top, with lobster and mushrooms. Garnish with scallions, and serve.