Steamed Shrimp-and-Edamame Shumai in Lemon Broth
- SERVINGS: 4-5 first course servings
- 1 1/4 cups Shrimp Mousse
- 1/4 cup chopped chervil
- 1/2 cup shelled edamame (thawed if frozen), 15 reserved for garnish
- Kosher salt and freshly ground pepper
- 20 wonton wrappers
- 1 quart chicken stock or low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- Set up a steamer.
- Gently fold the Shrimp Mousse with the chervil and edamame to make the filling. Season with salt and pepper.
- To form the shumai, hold 1 wonton wrapper in your hand. Place 1 heaping tablespoon of the filling in the center of the wrapper. Bring the wrapper up around the filling, pleating as you go; you should have 6 to 8 pleats. Tap the shumai against a work surface to flatten the bottom. The filling should be level with the top of the dumpling. Repeat with the remaining wrappers and filling.
- Steam the dumplings for 5 minutes; you will probably have to do this in batches.
- Meanwhile, heat the stock. Add the lemon juice and season with salt and pepper.
- Serve 4 to 5 shumai in a shallow bowl with the broth. Garnish each serving with 3 edamame.
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Congratulations to Mei Lin, winner of Top Chef Season 12.