Shrimp Shumai with Haute Caviar

topped with Grain Mustard and White Sturgeon Caviar

By Chef Roy Villacrusis

For the fillin:

  • ½ lb uncooked shrimp, roughly chopped (225g)
  • 1/2 medium onion, finely chopped
  • 4 oz ground pork (120g)
  • 1 t grated ginger
  • 1 T soy sauce
  • 1 T shaoxing wine or mirin
  • 1/2 T sesame oil
  • Pinch of salt
  • Ground pepper
  • 1 T cornstarch or potato starch

This makes about 25 to 30 shumai, depending on how much you pack into each skin. Combine the pork, ginger, seasonings and cornstarch, and mix well until it forms a paste. Add the onions and shrimp and mix very well. Use to fill shumai skins.

Place a skin on your hand. (The skins do tend to dry out and become brittle quickly, so keep the rest covered with a damp cloth. Put about 1/2 tablespoon of filling in the middle of the skin. Make a circle with your thumb and forefinger. Push the shuumai skin down into the circle formed by your finger and thumb. Squeeze the dumpling gently from the sides, while pressing the top and bottom. To cook, oil the bottom of a steamer and place the shumai in spacing them that they don't touch. Steam for 10-15 minutes.

 

For the Ponzu sauce:

½ cup soy sauce

½ cup citrus juice (recommend a mixture of juice from lemon, orange, and yuzu

zest from one lemon

2 T mirin

½ cup katsuobushi (dried bonito flakes)

1 piece kombu (dried kelp) (6g)

½ T Aji Amarillo

Mix all ingredients in a bowl, and let it sit in the fridge for a few hours to overnight and strain before using.

For plating:

1.5 t grain mustard

1.5 t White Sturgeon Caviar by Haute Caviar

(our favorite right now is Italian Farmed, recent harvest)

In a shallow pasta bowl, place 6 to 8 small shrimp dumplings. pour a couple spoons of the sauce on the bowl and garnish each one of the dumplings with the grain mustard and the caviar alternately.

Leftover dumplings can be placed in a sheet pan to be frozen. Once they are, transfer to a container with lid for holding. It can be steamed again for next time.