![]() ![]() Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Combine the soy sauce, rice wine, sesame oil and ginger in a bowl.Serve the shrimp shumai and the pork pot stickers with the dipping sauce.Cover the skillet and cook for about 5 minutes, then remove the cover and cook until the remaining water has evaporated and the bottom of the pot stickers are golden and crisp. Working in batches, add the pork pot stickers and pour in 1/4 cup water. Heat the canola oil in a large nonstick skillet over medium-high heat.Steam the shumai until cooked through, 6 to 7 minutes. Working in batches, place the shrimp shumai in the steamer and cover with the lid.Bring 1 to 2 inches of water to a boil in a large, wide pan. Line each tray of a bamboo steamer with a round of perforated steamer parchment paper or the cabbage leaves, if using, and cover with the lid.Pinch the edges to pleat and close the filling into the center. ![]() Working one at a time, brush the edges of the wrapper with water and fold over to make a half-moon. Place the remaining half of the wonton wrappers on a clean work surface and add about 2 teaspoons of the pork filling to the center of each wrapper.Gently tap the shumai on your work surface, flattening the bottom and allowing it to stand upright, and form into a basket shape. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Brush the edges of the wrapper with water. To cook: Place half of the wonton wrappers on a clean surface and add about 2 teaspoons of the shrimp filling to the center of each wrapper.Set the dipping sauce aside while you assemble the dumplings. To make the dipping sauce: Combine the rice wine vinegar, fish sauce, sugar and sambal in a container, then cover and shake to combine.For the pork pot sticker filling: Mix to combine the pork, soy sauce, ginger, sambal, garlic, scallions, egg whites, water chestnuts, bell pepper and cilantro in a large bowl.Adjust the seasoning of the remaining filling with soy sauce if needed. Remove from the pan and place on a paper-towel-lined plate, then taste. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Place a small saute pan over medium-high heat and add the canola oil. To determine if the filling is seasoned well, make a small patty, about 2 tablespoons.Stir in the garlic, scallions, lemon zest, lemon juice, ginger, soy sauce and toasted sesame oil.Transfer the shrimp to a medium bowl and stir in the cornstarch and egg white mixture. Add the shrimp to a food processor and pulse into a chunky paste.For the shrimp shumai filling: Whisk to combine the egg whites and cornstarch in a medium bowl and set aside. ![]()
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