Shumai Dumplings

 

SHUMAI | SIU MAI 燒賣

YIELD: 20-30

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Ingredients:

• 12oz pork, sliced

• 6oz shrimp, de-shelled and cleaned

• 2 scallion, chopped

• 1 slice ginger, chopped

• half medium carrot, grated

• 2 shiitake mushroom, reconstituted and sliced

• 30 wonton wrapper

• tobiko (flying fish role) for garnishing (optional)
   

Seasonings:

• 1 tbsp Shaoxing wine

• 1 tbsp soy sauce

• 1 tsp salt

• 1 tsp white pepper powder

• 1 tsp sesame oil

• 2 tbsp water

• 1 egg
   

Directions:

1. To make the filling. In a food processor, add mushroom, scallions, ginger, carrots and process until coarse. Alternatively, finely chop all the ingredients on a cutting board.

2. Add pork and shrimp and all seasoning ingredients to the food processor and process until the ingredients are finely chopped and turned into a smooth paste. Alternatively, finely chop all the meat on a cutting board.

3. Combine the seasoning ingredients with all the chopped meat in a large mixing bowl and mix with a spatula until the mixture turns smooth.

4. The filling can be made ahead of time and stored in a fridge overnight.

5. To assemble the shumai, place a piece of wonton wrapper on your palm.

6. Scope 1.5 tbsp of filling and place in the center of the wrapper.

7. Slowly fold up the edges of the wrapper using index and thumb

8. At the same time, use a butter knife to gently press down the filling so the filling doesn't drop.

9. Once the edges of wrapper stick to the center filling, gently rotate the shumai to form a cylinder without enclosing the top. If the wrapper doesn’t stick to the filling, wet the edges with some water before folding up.

10. Set a parchment paper lined steamer over boiling water, steam shumai in batches for 8-10 minutes or until cooked through. Transfer to a platter and serve hot. Optionally, top the shumai with some tobiko before serving.

 

Japanese Chicken Katsu Don

 

Ingredients

 

• 2 x 180g free-range skinless chicken breasts 

• 3 free-range eggs

• ½ cup panko breadcrumbs

• 1 cup chicken stock cube

• 1 tbsp dark soy sauce

• 1 tbsp brown sugar

• 1 brown onion

• 1 spring onion

• 1 cup long grain rice

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Directions:

Cook rice

1. Using absorption method, cook the rice.

2. Place it in a saucepan with two cups of cold water.

3. Bring to the boil until the water has completely absorbed.

4. Cover pot with a lid, remove from heat and set aside for a minimum of 15 minutes.

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Cut and crumb chicken

1. Place chicken flat on a board and cut into half its thickness by running the knife through the centre of the chicken parallel to the board.

2. Spread panko breadcrumbs on a large plate and combine with salt and pepper.

3. Whisk one egg into a bowl and dip each piece of chicken into the egg and then panko breadcrumbs ensuring each side of the chicken gets a nice even coating.

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Cook chicken

1. Place a large heavy-based fry pan on a medium to high heat.

2. Add enough oil to generously cover base of pan.

3. Once oil has heated, fry chicken for two to three minutes on each side until golden brown. Do not over crowd the pan.

4. Transfer cooked chicken to a plate lined with a paper towel to absorb excess oil.

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Make katsu

1. Slice the onion into thin strips. Whisk the remaining eggs into a bowl.

2. Combine ⅓ cup of stock with the soy sauce and sugar.

3. In the same fry pan used to cook the chicken, add a drizzle of olive oil and place on a medium to high heat.

4. Cook onion for eight minutes until soft.

5. Then add stock mixture and bring to a rapid boil.

6. Top with the chicken, pour over the egg, cover with lid (or foil) and cook until the egg has set (approximately five minutes).

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To serve divide rice among serving bowls. Slice chicken into 2cm strips in the pan and use a spatula to gently lift katsu and place it on the rice. Finish with finely sliced spring onion.