- In a large skillet, heat sesame oil and add mushrooms, green onions, garlic, ginger, and cilantro. Cook until mixture is soft and aromatic. Cool to room temperature.
- In a food processor, combine cooked and cooled aromatics with sugar and soy sauce. Pulse to chop. After a few pulses, add chicken in small batches and pulse to purée. Transfer to a large bowl and stir to combine.
- Transfer to a container with a snap-on lid and refrigerate for up to 48 hours before using.
Fat-Washed Soy Sauce
- In a rondo or deep skillet, combine butter, garlic, ginger, and tarragon. Cook over medium-low heat for a minimum of 60 minutes to infuse aromatics into the butter.
- Pour soy sauce and infused butter into a foodservice container with a snap-on lid. Stir mixture together vigorously several times to help infusion. Snap on lid and refrigerate for 24 hours, or until butter congeals and rises to the top to form a raft.
- Cut a 1 inch square hole in the butter raft and carefully pour out the fat-washed soy sauce through a fine sieve.
- Reserve the butter for crisping the Shao Mai and for multiple other uses.
Forming Shao Mai
- Lay out Shao Mai wrappers in long, straight rows.
- Spoon approximately 1 tablespoon of filling in the center of each wrapper.
- Moisten the edges of the wrapper with water, gather the edges of the wrapper and twist to form a dumpling. The edges can remain somewhat open, so the filling is visible.
- If using immediately, steam Shao Mai. If using later, arrange Shao Mai on a lightly floured sheet pan(s), wrap with plastic, and freeze.
- To steam frozen dumplings, arrange in a steamer basket or perforated hotel pan and steam for 10 to 15 minutes, or until internal temperature is 165ºF.
Crispy Chicken Dust
- Combine crispy chicken skins and panko in a food processor. Pulse and run until finely ground. Season to taste with salt.
“Potsticking” Shao Mai
- In a non-stick skillet over medium heat, melt butter and place Shao Mai in a skillet. Cook until the bottoms are crispy.
- Garnish with shredded carrots and crispy chicken dust, and drizzle with a generous amount of Fat-Washed Less Sodium Soy Sauce.
As presented at Flavor Experience 2022 in partnership with Chef Andrew Hunter.