Edamame Dumplings

Prepare Dumplings: Bring 4 cups salted water to a boil. Add edamame and boil 2 minutes. Add shiso; boil 30 seconds longer. Strain and cool under running water.

Place cooled edamame mixture in food processor. Add ricotta and lemon zest; blend until smooth. Add salt, if needed.

Lay dumpling skins on clean work surface; place about 1 tablespoon edamame filling in center of each. Lightly wet finger and run along borders of dumpling skin.

Pinch half the dumpling closed; fold other end into the edges of closed side to form a triangle. Continue with remaining skins and filling.

Prepare Sweet-and-Sour Shallots: In sauté pan over medium-high heat, heat oil. Add shallots; sauté on medium heat until shallots turn translucent. Stir in vinegar and sugar; remove from heat.

To assemble: Place a large pot of salted water over high heat and bring to a boil.

In large sauté pan over medium-high heat, melt butter. Stir until butter starts to brown; add about 2 ounces water from the pot. Add mushrooms, chili powder and chives; stir to combine. Stir in shallot mixture.

Place dumplings in boiling water. Cook about 2 minutes until tender.

Add dumplings to sauté pan and toss to evenly coat with mixture. For service, place 5 dumplings on small plate; garnish with purple shiso.