Yield: 6-8 Servings
Chef: Chef Thomas Sixsmith
To make the filling, reserve two thirds of the shrimp and combine the bacon, bamboo shoots, chestnuts, scallion, cornstarch, sugar, pepper, rice wine, sesame oil salt in bowl and gently mix. Place one third in the work bowl of a food processor. Puree until smooth. Stir in the pureed shrimp into the reserved chopped shrimp and mix to evenly distribute. Heat a small skillet over high heat. Add small amount of oil and a tablespoon of the mixture to skillet and flatten. Cook both sides and remove. Check and adjust seasonings if needed.
Lay wonton wrappers on cutting board and spoon 1 tablespoon of the filling into the center of the wrapper. Gather the edges of the wrapper up around the filling and pinch the sides together with your finger, forming a pleated cup. Repeat with remaining wrappers. Garnish with a soy bean on top of each.
In a small bowl, combine the ginger, soy, vinegar, sugar and stir to dissolve sugar. Reserve.
Lightly oil the bottom of a bamboo steamer. Stand the dumpling in the steamer in a single layer with a little space between each. Place two inches of water in a saucepan wide enough to accommodate steamer. Set the bamboo steamer fitted with cover over the water and steam over medium-high heat until siu mai feel firm, about 8-10 minutes. Drizzle a small amount ginger soy sauce over the top.
Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.
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