Shumai Dorado

SAVORY

Nov 25

Pork and Shrimp Shumai, Quail Egg, Chicha De Jora-Sesame-Black Vinegar Dip Sauce

Chefs Carlos Delgado and José Andrés of China Chilcano | Washington, D.C.
Yield: 60 dumplings

INGREDIENTS

Filling:
6 ounces pork fatback
8 ounces shrimp brunoise
6 ounces shiitake mushroom brunoise
6 ounces jicama brunoise
1½ ounces minced ginger
¾ cup oyster sauce
1½ teaspoons rice vinegar
1 tablespoon Shaoxing wine vinegar
¼ cup soy sauce
1½ pounds ground pork
1½ tablespoons peanut butter
½ teaspoons potato starch

Shumai:
60 extra thin wonton wrappers
All-purpose flour

Dipping Sauce:
1 cup black chinese vinegar
½ cup chicha de jora (Peruvian corn beer)
2 tablespoons sesame oil

METHOD

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carlos delgadojose andreschina chilcanowashington dcshumaichinesedumplings

Team StarChefs

Shumai Dorado

Pork and Shrimp Shumai, Quail Egg, Chicha De Jora-Sesame-Black Vinegar Dip Sauce

INGREDIENTS

METHOD

Chicken Skin Dumplings

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