Recipe: Shu Mai by Jiří Štift, Chef of Essensia
16.12.2014Company: Amcham
Chef Jiří Štift is sharing his recipe that you can prepare at home.
Ingredients:
250g minced pork meat
4 pieces tiger prawns, finely chopped
4 pieces of deep sea scallop
1 piece of sweet chili, finely chopped
3 cm clean ginger root, finely chopped
1 small coriander, chopped
3 pieces of spring onion, finely chopped
2 big spoons of caviar
1 packet of dough wonton
salt
• Mix pork meat, prawns, chili, ginger, coriander and spring onion thoroughly in the bowl and add salt.
• Slice scallops.
• Shape dough wonton into round shape. Put pork meat in the middle. Drag the dough around it so that it covers the top of the meat, arrange into the shape of dumpling.
• Place scallops on top of these dumplings.
• Cook 4-5 min in steam.
• Slice one dumpling to check whether it is cooked thoroughly.
• Just before serving put a little bit of caviar on top.
Add soy sauce or hoisin sauce to the dumpling as a side.
