SMASHED SHRIMP SHUMAI

SMASHED SHRIMP SHUMAI image

Yield 20 Shumai

Number Of Ingredients 9

Ingredients

1 pound medium shrimp, peeled and deveined
2 large eggs
1 stick unsalted butter, chilled and diced
1 teaspoon truffle oil (optional)
Kosher salt and freshly ground white pepper
20 thin square won ton wrappers
1 bunch scallions, white and green parts separated and thinly sliced, 2 tablespoons of the greens reserved for garnish
2 tablespoons sesame seeds
4 tablespoons canola oil

Steps:

In a food processor, combine the shrimp and eggs and process until almost smooth. Add the butter and truffle oil, if using, season with salt and white pepper, and pulse until the butter is incorporated but still visible in small pieces. Test a small amount of seasoning by microwaving it at high power for 10 to 15 seconds, or by sauteing it in a little oil in a small pan. Adjust the seasoning if necessary. Use or place the mousse in a container, cover, and store refrigerated for up to 2 days. To form the shumai, have a bowl of water handy. Hold 1 won ton wrapper in the palm of your non-dominant hand. Cup the hand and place 1 heaping tablespoon of the mousse 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 and the filling will be exposed. Tap the dumpling against the work surface to flatten the bottom. Repeat with the remaining wrappers and filling. Put the scallions on a platter. Add the sesame seeds and combine. With a wet palm, press down on the shumai, flattening them to a thickness of about ½ inch. Press the "open" top side of the shumai into the scallion mixture. Line a large plate with paper towels. Heat a large skillet over medium heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, carefully add half the shumai, coated side down, to the pan and cook until golden, turning once, 1½ to 2 minutes per side. The tip of a paring knife, when inserted in the shumai, should emerge hot. Transfer the shumai to the paper towels to drain. Cook the remaining shumai with the remaining 2 tablespoons oil. Transfer to a platter, sprinkle with the reserved scallion greens, and serve.