Screw my liquid diet. Ever since I bought my new dinnerware, I’ve been dying to use it. And it’s probably a good thing that I’m experimenting on canapés/amuse-bouche because we’ll be doing it for L’Ecole in the next and final level.
[Everything organic, except water chestnuts, shrimp from Thailand]
- ¼ cup shiitake mushrooms, finely diced
- ¼ cup water chestnuts, finely diced (around 6-7)
- ½ cup flowering chives, finely chopped
- ½ lb shrimp, finely diced
- 1 packet gyoza wrappers
- Chives, finely diced for garnish
- 1 tsp simple syrup (equal amounts of water and sugar, melted)
- ½ cup soy sauce
- Salt & freshly ground white pepper
- Oil for deep-frying
Combine shiitake, water chestnuts, chives, and shrimp in a mixing bowl. Season with salt and gently with white pepper, mix well. If you’re unsure about the taste, make a test dumpling.
Using a 2-inch ring mold, cut mini-wrappers from the store-bought wrappers. Save the scraps, thinly slice them and deep-fry them until golden brown. Drain on paper towels and using your fingers, crumble them into smaller pieces.
Make as many dumplings as you can from the filling.
Boil a pot of cold water, when it comes to a rolling boil, put in the dumplings – do not overcrowd the pot. When the dumplings float to the surface and the water is boiling again, cook for 6-8 minutes.
In another pot, make simple syrup if you don’t have any. Melt the simple syrup into the soy sauce and turn off heat.
Plating: in Chinese spoons, place dumplings flat/upright and add 1 tsp of sweet soy sauce into the spoons. Sprinkle with fried wrapper pieces and chives.