One of Chef Ming Tsai’s signature dishes, these smashed shrimp shumai are perfect little parcels of flavorful shrimp wrapped in crunchy wonton skins with toasted sesame seeds.
I have a confession to make. I’m probably an abnormal food blogger because I don’t usually watch the Food Network or keep up with the lives of celebrity chefs. But a couple of weeks ago, I was watching a Facebook Live video recorded by our Sunday Supper Movement founder, Isabel Laessig at the Valspar Championship at Innisbrook Resort. Chef Ming Tsai of Simply Ming was cooking up pot stickers for the crowd.
He confidently browned and steamed those pot stickers, then served them up all while telling his own story and talking about Family Reach, the charity he serves as president of its national advisory board. Isabel’s video ended with Chef Ming talking about why he became a chef. About how you can change people with food, making them happy when they arrived sad. And how eating together is so important for families, because that’s when we talk about what really matters. And I suddenly understood celebrity chef crushes! What a great guy!
Chef Ming Tsai and Isabel at the Valspar Championship
Isabel and I thought that it would be fun to ask him to share one of his recipes with our readers and to tell you a little bit about the Valspar Championship, because it’s pretty cool too. I can totally get behind a golf tournament (usually a fairly boring affair for non-golf fans) known as “Most Colorful PGA TOUR Tournament in the World.” In addition to the world-renowned professional golf, it offers fun outdoor activities, entertainment, food and music! Something for everyone in the family to enjoy. Like Isabel, I’d have been in the cooking demonstration tent with Chef Ming, while my husband followed the golfers around. If only we lived in Florida!
The good news is that if you live in the US, you can buy those pot sticker online and cook them yourselves at home. But even if you don’t, you can make these smashed shrimp shumai, one of Chef Ming’s signature dishes. I have a feeling that they are going to become one of our favorite Sunday Supper recipes. If you have older children, making the shrimp shumai can be a fun activity for the whole family. They are really quite simple to make and well worth the effort. Double the recipe and enjoy them for a Weekday Supper! Many thanks to Chef Ming for sharing his recipe with us!
- 1 pound medium shrimp peeled and deveined
- 2 large eggs
- ½ cup 1 stick unsalted butter, chilled and diced
- 1 teaspoon truffle oil
- Kosher salt and freshly ground white pepper
- 16 thin square wonton 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
- 2 tablespoons minced shallots
- 1 tablespoon Dijon mustard
- ½ cup fresh lemon juice
- ½ cup fresh lime juice
- 1 cup white truffle oil
- Kosher salt and freshly ground black pepper
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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 for seasoning by microwaving it at high power for 10 to 15 seconds, or by sautéing it in a little oil in a small pan. Adjust the seasoning if necessary. Use or place in a container, cover, and store refrigerated for up to 2 days.
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To form the shumai, have a bowl of water handy. Hold 1 wonton 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.
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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.
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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 to the pan coated side down 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 with a drizzle of the citrus-truffle vinaigrette.
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In a blender, combine the shallots and Dijon mustard with the juice and blend until smooth. While blending, drizzle truffle oil in a thin stream until emulsified. Season with kosher salt and freshly ground black pepper to taste.
So, tell me, which celebrity chef do you have a crush on?
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.
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