April 21, 2020
Toss the cabbage with 1 teaspoon salt and set aside for 5 minutes. Roll the cabbage up in a clean dry dish towel. Twist the dish towel to squeeze out the excess moisture.
In a large bowl, mix the cabbage, pork or chicken, green onion, wine, all-purpose cornstarch, the remaining ½ teaspoon salt and pepper.
Moisten the top edge of the wrapper with some water. Place 1 tablespoon meat mixture in the center of the wrapper. Lift up the edges of the circle and pinch several pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining wrappers and filling.
Heat 1 tablespoon oil in a wok or skillet over moderately high heat. Place 12 dumplings in a single layer in the wok or skillet and fry 2 minutes, or until the bottoms are golden brown. Add ½ cup (125 ml) water.
Cover and cook 6 to 7 minutes or until the water is absorbed. Repeat with the remaining dumplings.
Dipping sauce: Combine the soy sauce, sesame oil and sugar. Serve with dumplings.
COOK’S NOTE: If you can’t find round dumpling wrappers, you can substitute with square wonton wrappers. Just use a cookie cutter to create the round shape.
Soak the mushrooms in hot water for 15 to 20 minutes or until soft. Rinse them in cold water and drain. Squeeze out any excess water. Remove and discard the steams and cut the mushrooms into 1/4-inch pieces.
Pour two cups warm water in a bowl. Add one teaspoon salt and stir to dissolve. Place the shrimp in the salt water and swirl. leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Cut the shrimp into 1/4-inch diced pieces.
Trim the excess fat from the chicken and cut into 1/4-inch diced pieces. In a small bowl, make the marinade by mixing the pepper, sesame oil, egg white, cornstarch, vegetable oil, remaining 1/2 teaspoon salt, ginger, carrot and onion. Add the chicken, shrimp and mushrooms. Mix well and set aside.
To make the dipping sauce, mix the soy sauce, sugar, 1 tablespoon water and the chopped green onion in a small bowl.
Place one tablespoon of the chicken and shrimp mixture in the center of the a shu mai wrapper and bring the edges up around the filling, leaving the top open. Repeat with the remaining shu mai wrappers.
Place the dumplings in a single layer on a rack in a steam, cover and steam over boiling water for 12 minutes, adding boiling water if necessary.
Heat raspberries in a saucepan, stirring over heat until they reach a jam-like consistency.
Add water, then sugar, stirring continuously until blended. Add cornstarch, stirring consistently until blended.
Allow mixture to boil, then remove from heat. Strain mixture into bowl, keeping both liquids and solids.
In a separate bowl, combine raspberry solids and Nutella. Stir well. Lay out wonton wrappers, and touch edges with egg wash. Spoon approximately 1 tsp. of Nutella mixture into the center of each wrapper, before folding in half and sealing.
Deep fry dumplings in vegetable oil, 1 to 2 minutes per side.
Using raspberry liquid as a sauce, plate and garnish dumplings with powdered sugar if desired.