100% Real: 100 Insanely Good Recipes for Clean Food Made Fresh by Sam Talbot

Author:Sam Talbot
Language: eng
Format: mobi
Tags: Seasonal, Cooking, Natural Foods, General, Specific Ingredients, Health & Healing, Diabetic & Sugar-Free
ISBN: 9780848746766
Publisher: Oxmoor House
Published: 2017-04-04T07:00:00+00:00

SCALLOP-AND-CHICKEN SHUMAI

HANDS-ON: 1 HOUR, 30 MINUTESTOTAL: 1 HOUR, 30 MINUTESSERVES 12

I love Chinese dim sum and the delicate, beautiful dumplings known as shumai. If you think they’re filled only with pork and scallions, you’ve got another think coming. Shumai varieties are as numerous as China’s provinces, and now I’m adding my version.

FILLING

1 To prepare the Filling: Pulse all of the filling ingredients in a food ¾ pound sea scallops, drained and

processor until almost smooth but not totally pureed.

cut into ¼-inch pieces

½ pound ground chicken thighs

2 To prepare the Shumai: Whisk together the eggs and almond milk 2 tablespoons finely chopped

in a small bowl. Working with 1 wrapper at a time, hold the wrapper fresh lemongrass

in your palm and brush a small amount of the egg mixture on the 2 tablespoons chopped peeled

outer edge of the wrapper. Place about 1 tablespoon of the filling fresh ginger

in the center of the wrapper and gather up and pleat the edges all 1 tablespoon fresh lemon juice

around the filling to form an open cup, gently squeezing the side and 1 tablespoon tamari or soy sauce

bottom of the wrapper so it adheres to the filling (you can gently tap 1 tablespoon red wine vinegar

the shumai on a work surface to flatten the bottom). Repeat with 2 teaspoons cornstarch

the remaining filling and wrappers. Cover the filled shumai with a 1 ½ teaspoons sesame oil

damp paper towel to keep them from drying out before cooking.

¼ teaspoon fine sea salt

3 Lightly brush the olive oil on the bottom of a bamboo steamer. (If ¼ teaspoon ground white pepper

you don’t have a bamboo steamer, you can use a steamer pot.) Line 3 garlic cloves, chopped

with the romaine leaves. Working in batches, place the shumai in 2 large egg whites

the steamer. (Make sure the shumai do not touch.)

1 scallion, minced

4 Bring 1 to 2 inches of water to a boil over medium in a saucepan SHUMAI

with sides high enough to hold the steamer without causing the 2 large eggs

water to overflow. Place the steamer inside the saucepan of boiling 1 tablespoon almond milk

water; cover with the steamer lid. Cook until the filling is cooked 1 (10-ounce) package small round

dumpling or wonton wrappers

through, 10 to 12 minutes. Remove the cooked shumai to a plate, (wrappers should be about

and cover with damp paper towels to keep moist and warm. Repeat 3-inch rounds)

with the remaining shumai. Garnish with the chives.

ADDITIONAL INGREDIENTS

1 tablespoon olive oil

4 to 5 romaine lettuce leaves

TIP

2 tablespoons minced fresh chives

You can serve it with a dipping sauce made from

tamari, rice vinegar, and chile sauce.

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11/22/16 3:26 PM

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