chinese - crab sui mai
(1 rating)
I love sui mai, beautiful open faced dim sums; but I have never tried a crab version before. They sound absolutely amazing. I adore the beef, pork and scallop ones, all are wonderful. They make perfect appetizers when paired with a nice chilled white wine. 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 rating)
yield
46 pieces
prep time
1 Hr 30 Min
cook time
5 Min
method
Steam
Ingredients For chinese - crab sui mai
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1 lb(454 g) medium shrimp
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2 oz(57 g) ground pork
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1egg white
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1 Tbsp(15 ml) chinese cooking wine or sherry
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1 Tbsp(15 ml) sesame oil
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2 tsp(10 ml) grated gingerroot
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1 tsp(5 ml) salt
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1/2 tsp(2 ml) white pepper
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1 pkgfrozen crabmeat, thawed
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1/2 c(125 ml) drained canned water chestnuts, finely diced
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1/4 c(60 ml) chopped fresh coriander
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2green onions, minced
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46very thin square wonton wrappers
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46fresh peas or frozen peas
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10 lgspinach leaves
How To Make chinese - crab sui mai
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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.
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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.
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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.
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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.)
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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.
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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.
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7Serve in steamer tray or line platter with spinach and top with sui mai.
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