Ingredients
- 2 tablespoons neutral oil
- 6 cloves garlic, peeled, sliced
- 4 leeks, whites only, stemmed, sliced
- kosher salt, to taste
- 3/4 pound headless, shelled, de-veined U30-40 shrimp, chopped
- 3 cups chopped chrysanthemum; tough stems removed
- white sugar, to taste
- ground white pepper, to taste
- dumpling wrappers
Chef notes
This is a staple shrimp-based dumpling filling, made brighter and more complex by chrysanthemum.
Swap option: Celery for chrysanthemum.
Preparation
1.Heat oil in suitably sized skillet over medium heat.
2.Add garlic and leeks with a dash of salt. Cook over medium heat until very fragrant and edges of leeks begin to caramelize, approximately 5 minutes.
3.Let garlic and leeks cool, then transfer to food processor.
4.Add shrimp to food processor.
5.Bring suitably sized pot to a boil over high heat.
6.Blanch chrysanthemum until completely cooked through, approximately 1 minute.
7.Shock chrysanthemum, strain and spin dry. Transfer chrysanthemum to food processor.
8.Pulse to combine mixture until the shrimp pulverizes and binds the filling together.
9.Adjust salt, sugar and pepper to taste by seasoning mixture, then microwaving and tasting the filling, until desired level of saltiness.
10.To make the dumplings, use your preferred dumpling wrapper, and you can simply fold in half-moons and cook using desired method.
