- 6
Ingredients
- 1/2 ounce dried morels or porcini mushrooms
- 3 green onions, white part only
- 1/2 pound raw shrips, shelled and deveined
- 1 egg white
- 1/2 pound ground veal
- 2 tablespoons oyster sauce
- 1 tablespoon dry sherry
- 1 teaspoon Asian chile sauce
- 1/2 teaspoon sugar
- 36 won ton skins
- Cornstarch, for dusting
- 1/4 cup cooking oil
- 1/4 cup chopped fresh chives or cilantro, for garnish
- 1/2 cup sour cream or creme fraiche
- Southwest Ketchup
- 1/4 cup canned chipotle chiles in adobo sauce
- 1 1/4 cups seeded and finely chopped vine-ripened tomatoes, about 4 medium tomatoes
- 4 cloves garlic, finely minced
- 2 shallots, peeled and minced
- 2 tablespoons cooking oil
- 2 tablespoons white distilled vinegar
- 2 tablespoons light brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
Preparation
Step 1
Advance Preparation
Place the dried mushrooms in a small bowl and over with 2 cups boiling water. When the mushrooms soften, after about 20 minutes, remove them from the water and mince.
Preheat the broiler. Place the green onions on a baking sheet and place 4 inches from the broiler heat. Cook the green onions on both sides until they become slightly charred, about 2 minutes per side, then remove from the oven and mince.
Combine the shrimp and egg white, then mince finely in a food processor. In a medium bowl, combine the mushrooms, green onions, shrimp, veal, oyster sauce, dry sherry, chile sauce, and sugar. Mix with your fingers until thoroughly combined.
Within 5 hours of cooking, fold the dumplings. If won tons are square, trim into circles. Add 2 teaspoons filling to the center of each won ton skin. Bring the edges of the skin up around the filling. Place the dumpling in the soft hollow of one hand between your thumb and index finger. Squeeze the "waist" gently with that same index finger, while also pressing the top and the bottom of the dumpling with the other index finger and thumb. The dumplings should be flat on the bottom. Line a tray with parchment paper, rush the paper with cornstarch, and place the dumplings on the paper. Refrigerate uncovered.
Make the Southwest Ketchup: Puree the chipotle chiles and their liquid in a blender, then force all the pulp through a sieve and discard the seeds. Set aside the tomatoes, garlic and shallots. Place a 12-inch sauté pan over medium-high heat. Add the 2 tablespoons cooking oil, garlic, and shallots. Saute briefly, then add the chipotle pulp, tomatoes, vinegar, sugar, salt, and allspice. Bring to a rapid boil and cook until 1 cup remains. Taste and adjust seasonings. Transfer to a glass jar, seal tightly, and refrigerate for up to 1 month.
Last Minute cooking
Set the fresh herbs aside. Place a 12-inch nonstick sauté pan over high heat. Add the 1/4 cup cooking oil and immediately add the dumplings. Fry the dumplings until the bottoms turn dark golden, about 2 minutes. Add 1 cup water, immediately cover the pan, reduce the heat to mediums, and steam the dumplings until they are firm to the touch, about 2 minutes.
Meanwhile, place the Southwest Ketchup in a small sauce pan and bring to a very low simmer. If the sauce is very thick, thin it with chicken stock or white wine so that it is just thick enough to lightly coat a spoon. Taste and adjust seasonings. Spoon the sauce across a heated serving platter, individual appetizer plates or dinner plates. Place the dumplings in the center of each plate. Place dots of sour cream around the outside edge of the platter or plates, sprinkle on the fresh herbs, and serve at once.