How do you dim sum? I had a blast making Crab Shu Mais with Margret Larsen on New Day Northwest - check out this video if you missed it. Recipe below for some those of us who like to get our hands dirty. Let me know how it goes or better yet...join me for a hands on dim sum class at Whisk in Bellevue.
Dungeness Crab and Pork Shu Mai
Yield: 12 dumplings
Ingredients:
8 ounces minced pork
6 shitake mushrooms, minced
1 teaspoon salt
2 teaspoon sugar
¼ teaspoon white pepper
½ teaspoon toasted sesame oil
1 tablespoon potato starch
8 ounces Dungeness crab meat
12 shu mai/dumpling wrappers
2 tablespoon minced carrots, for garnishing
Method:
In a medium bowl, combine the pork, shitake mushrooms and salt. Mix to until the filling becomes sticky then add the sugar, pepper, sesame oil and potato starch. Add the crab meat last and mix gently to combine.
Place 2 tbs of filling in the center of each wrapper. Lift and crimp the sides of the wrapper around the filling leaving the top open. The dumplings should look like little flowerpots. Garnish by arranging ¼ teaspoon of minced carrots in the center shu mai. Place dumplings onto a lined steamer basket. Steam over high heat for 6 to 8 minutes or until the internal temperature reaches 165’F.
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