Steamed Shumai - Ming Tsai


		STEAMED SHUMAI WITH EDAMAMES AND LEMON BROTH Serves 4 as a first course 1⁄2 pound Shrimp Mousse 1⁄4 cup chopped chervil 1⁄2 cup edamames, set aside 12 for garnish 1 quart good chicken stock Juice of 1 lemon 12 wonton wrappers Prepare a steamer. In a bowl, gently fold together the mousse, chervil and edamames. To form the shumai, hold 1 wonton wrapper in your hand. Place about 1 tablespoon of the filling in the center of the wrapper. Bring the wrapper up around the filling, pressing it to adhere to the filling and pleating as you go. Continue around the filling. There will be 6 to 8 pleats. Tap the dumpling against the work surface to flatten it. The filling should be level with the top of the dumpling. Repeat with the remaining wrappers and filling. Steam dumplings for about 6 minutes. Meanwhile, heat the broth and when hot, add the lemon juice and season with salt and pepper to taste. Serve 2 to 3 shumai in a shallow pasta bowl with broth. Garnish with edamames. Serve with: Celestin Blondeau Pouilly-Fume “Les Rabichottes”
Shrimp Mousse Shrimp Toast Steamed Shumai With Edamames And Lemon Broth Shrimp-Crusted Halibut With Spicy Asparagus Salad Jacques Pepin’s Shrimp Cushion On Watercress Small plate tapas-style dining is all the rage and no one does it quite like the Chinese with dim sum. Tray after tray of unbelievable bites ranging from comforting to over-the-top exotic (to nonnative diners that is). At the heart of dim sum are the delicate, flavorful dumplings. I’m a big fan of all dumplings, especially when served in a broth. Here the mousse, edamames, and fresh chervil are wrapped and steamed and served in a bright lemon broth. This makes a sophisticated (and very tasty) first course.
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