From Blue Ginger, found at Phantom Gourmet
I wanted to try my hand at making shu mai. So I figured why not go big and try Ming Tsai's foie gras and morel shu mai recipe? :) I substituted shiitakes for the morels. This was surprisingly a lot easier than I thought it would be. Also very yummy. Beat that dim sum :)
Ingredients
1/4 cup shiitakes, sliced
1 teaspoon garlic, chopped
1 teaspoon ginger, chopped
1 tablespoon canola oil
1 chicken breast, frozen and cut into cubes
12 ounces foie gras, cut into chunks
1 egg
1/4 cup cream
2 tablespoons truffle oil
1/8 cup sliced chives
12 Wonton Wrappers
1 cup edamame
Salt and black pepper to taste
Directions
1. Heat a sauce pan over high heat and add the canola oil. When the oil shimmers, add the garlic and ginger and saute until soft, about 2-3 minutes. Add the shiitakes and cook for anther 3 minutes. In a food processor, puree the chicken until all of the large pieces are broken up. Add the foie gras, eggs, cream, truffle oil and salt and pepper. Pulse the mixture, stopping to scrape down the sides. Continue until a smooth paste is formed. Be careful not to over-process as it will heat the mousse. Place mousse in a chilled bowl and fold in chives. Season.
2. Hold 1 wonton wrapper in you hand. Place about 1 tablespoon of the filling in the center of the wrapper. Bring the wrapper up around the filling, pressing it to adhere to the filling and pleating as you go. Continue around the filling. There will be 6 to 8 pleats. Tap the dumpling against the work surface to flatten it. The filling should be level with the tip of the dumpling. Repeat with the remaining wrappers and filling. Cover up the dumplings lightly with plastic wrap and refrigerate.
3. Set up a steamer. If using a stainless-steel steamer, spray with non-stick cooking spray; if using a bamboo basket, line with red lettuce leaf or Chinese cabbage leaves. When the water boils, add the dumplings to the steamer tray and place 2 of the edamame on top of each; some edamame will be left. Steam until the filling is cooked through, about 8 minutes.
I wanted to try my hand at making shu mai. So I figured why not go big and try Ming Tsai's foie gras and morel shu mai recipe? :) I substituted shiitakes for the morels. This was surprisingly a lot easier than I thought it would be. Also very yummy. Beat that dim sum :)
Ingredients
1/4 cup shiitakes, sliced
1 teaspoon garlic, chopped
1 teaspoon ginger, chopped
1 tablespoon canola oil
1 chicken breast, frozen and cut into cubes
12 ounces foie gras, cut into chunks
1 egg
1/4 cup cream
2 tablespoons truffle oil
1/8 cup sliced chives
12 Wonton Wrappers
1 cup edamame
Salt and black pepper to taste
Directions
1. Heat a sauce pan over high heat and add the canola oil. When the oil shimmers, add the garlic and ginger and saute until soft, about 2-3 minutes. Add the shiitakes and cook for anther 3 minutes. In a food processor, puree the chicken until all of the large pieces are broken up. Add the foie gras, eggs, cream, truffle oil and salt and pepper. Pulse the mixture, stopping to scrape down the sides. Continue until a smooth paste is formed. Be careful not to over-process as it will heat the mousse. Place mousse in a chilled bowl and fold in chives. Season.
2. Hold 1 wonton wrapper in you hand. Place about 1 tablespoon of the filling in the center of the wrapper. Bring the wrapper up around the filling, pressing it to adhere to the filling and pleating as you go. Continue around the filling. There will be 6 to 8 pleats. Tap the dumpling against the work surface to flatten it. The filling should be level with the tip of the dumpling. Repeat with the remaining wrappers and filling. Cover up the dumplings lightly with plastic wrap and refrigerate.
3. Set up a steamer. If using a stainless-steel steamer, spray with non-stick cooking spray; if using a bamboo basket, line with red lettuce leaf or Chinese cabbage leaves. When the water boils, add the dumplings to the steamer tray and place 2 of the edamame on top of each; some edamame will be left. Steam until the filling is cooked through, about 8 minutes.
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