Chinese - Crab Sui Mai
Posted here for play in Culinary Quest, recipe courtesy of The Canadian Living Test Kitchen.
Please Note: 6 hour chilling time is not noted in prep time.
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- 1 lb
- (454 g) medium shrimp
- 2 oz
- (57 g) ground pork
- egg white
- 1 Tbsp
- (15 ml) chinese cooking wine or sherry
- 1 Tbsp
- (15 ml) sesame oil
- 2 tsp
- (10 ml) grated gingerroot
- 1 tsp
- (5 ml) salt
- 1/2 tsp
- (2 ml) white pepper
- 1 pkg
- frozen crabmeat, thawed
- 1/2 c
- (125 ml) drained canned water chestnuts, finely diced
- 1/4 c
- (60 ml) chopped fresh coriander
- green onions, minced
- very thin square wonton wrappers
- fresh peas or frozen peas
- 10 large
- spinach leaves
1Peel and devein shrimp; transfer to food processor. Add pork, egg white, wine, oil, ginger, salt and pepper; pulse just until combined, scraping down side of bowl as necessary. Scrape into large bowl.
2Drain crabmeat in sieve, pressing to remove as much liquid as possible; remove any cartilage. Add crabmeat to shrimp mixture along with water chestnuts, coriander and onions; stir gently to combine without breaking up crab.
3Place 4 wonton wrappers on work surface, keeping remainder covered with damp cloth to prevent drying out; brush with water. Place 1 tbsp (15 mL) crab mixture on centre of each; gather around filling, pressing 4 sides to make petal effect and leaving 1-inch (2.5 cm) opening at top.
4Holding dumpling between finger and thumb, squeeze to form "waist"; tap on counter to flatten bottom. Place 1 pea in centre of each top opening. Repeat with remaining ingredients. (Make-ahead: Transfer to cornstarch-dusted rimmed baking sheet; cover with damp towel and refrigerate for up to 6 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.)
5In wok or steamer, bring water to boil. Line 2 steamer trays with spinach leaves or waxed paper. Arrange sui mai, without touching, in single layer on spinach.
6Arrange stacked steamer trays over wok; cover and steam for 5 minutes. Reverse trays and steam until sui mai are firm and pink in centre, about 5 minutes. Repeat steaming for any remaining sui mai.
7Serve in steamer tray or line platter with spinach and top with sui mai.