Friday, January 16, 2009

Shrimp, Scallop and Pork Shumai

Cook Time: 10 min
Level: Intermediate
Yield: about 4 shumai



* 1/2 pound medium shrimp, shelled and deveined
* 1/2 pound bay scallops
* 1/2 pound ground pork
* 2 tablespoons minced fresh ginger
* 2 tablespoons minced fresh cilantro leaves
* 2 tablespoons minced shallots
* 2 teaspoons rice wine vinegar
* 1 tablespoon sesame oil
* 2 egg white, whipped
* Sea salt and freshly ground black pepper
* 2 teaspoons cornstarch
* 1/2 lemon, juiced
* 1 (10-ounce) package round wonton wrappers (about 40 to 50
wrappers per package)
* 1 cup frozen peas
* Canola oil, for brushing the steamer
* Savoy cabbage, for lining the steamer, optional
* Minced green onions, for garnish
* Serving suggestion: soy sauce or dipping sauces of your choice

To make the filling: Combine the shrimp, scallops, pork, ginger,
cilantro, shallots, vinegar, sesame oil and egg whites in a food
processor. Season with salt and pepper, add the corn starch and lemon
juice and pulse to combine-- I like my fillings to have a little
texture. (Alternatively chop the shrimp and scallops finely then add
the pork, ginger, cilantro and vinegar and chop together. Transfer the
mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg
whites, seasoning, corn starch and lemon juice.)

To make the shumai: Hold a wonton wrapper in your hand. Spoon 1
tablespoon of the filling into the center of the wrapper (rinse the
spoon in cold water so the filling doesn't stick). Gather the edges of
the wrapper up around the filling and squeeze the sides together with
your fingers forming a little pleated cup. (The sides will naturally
pleat, leaving the filling slightly exposed.) Tap the dumpling on the
table so the bottom is flat and it stands upright then set aside on a
baking sheet. Repeat with the remaining wrappers and filling. Top each
shumai with a pea. (You can freeze any leftover filling.)

Lightly oil the bottom of a bamboo steamer then line it with the
cabbage leaves. Stand the dumplings in the steamer in a single layer
taking care that they don't touch one another. (A 10-inch steamer will
accommodate 12 shumai). Bring about 2 inches of water to a boil in a
wok. Set the bamboo steamer in the wok, cover it with the bamboo lid
and steam until the shumai feel firm, 10 to 12 minutes. Serve the
shumai immediately garnished with green onions and accompanied by soy
sauce or dipping sauces of your choice.


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