Ingredients
- 1 pound kobe sirloin (cut into 1/2 inch cubes)
- 1 pound chopped green onion
- 1 pound egg white
- 2 tablespoon cornstarch
- 2 teaspoon salt
- 2 teaspoon light soy sauce
- 1/2 teaspoon plus extra sesame oil
- 1/4 teaspoon white pepper
- 1 pound siu mai skins
- 2 cup shiitake mushrooms (sliced thin)
- 3 tablespoon chopped chives
- 1 teaspoon toasted sesame seeds
- 1 pound kobe sirloin (cut into 1/2 inch cubes)
- 1 pound chopped green onion
- 1 pound egg white
- 2 tablespoon cornstarch
- 2 teaspoon salt
- 2 teaspoon light soy sauce
- 1/2 teaspoon plus extra sesame oil
- 1/4 teaspoon white pepper
- 1 pound siu mai skins
- 2 cup shiitake mushrooms (sliced thin)
- 3 tablespoon chopped chives
- 1 teaspoon toasted sesame seeds
- 1/2 cup light soy sauce
- 2 tablespoon honey
- 1 teaspoon seracha hot sauce
Preparation
Baking Directions:
For the sauce, combine all ingredients and simmer until it is reduced to syrup.
Set aside.
For pot stickers: Grind Kobe beef.
In a mixing bowl, combine beef, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, ½ teaspoon sesame oil and white pepper.
Hold siu mai skin in hand.
Place 1 tablespoon of mixture in center of skin.
Bring edge of skin up side of filling, leaving top open.
Repeat with remaining skins.
(Cover filled dumplings with plastic wrap and refrigerate to keep them from drying out.)
When ready to serve, drop dumplings in hot water and cook about 3 minutes.
Preheat skillet to medium-high heat, add a little sesame oil and allow to smoke lightly.
Add dumplings and cook just until just brown on one side.
Remove to towel and wipe off excess oil.
In the same pan, sauté the shiitake mushrooms in sesame oil until brown.
Add toasted sesame seeds and chives.
Place on plate.
Top with dumpling, drizzle with glaze and garnish with micro greens and serve.
