Shao Mai Potstickers

Directions

Potsticker Filling

1. 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. 
2. 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.
3. Transfer to a container with a snap-on lid and refrigerate for up to 48 hours before using.

Fat-Washed Soy Sauce

1. 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. 
2. 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. 
3. Cut a 1 inch square hole in the butter raft and carefully pour out the fat-washed soy sauce through a fine sieve. 
4. Reserve the butter for crisping the Shao Mai and for multiple other uses. 

Forming Shao Mai

1. Lay out Shao Mai wrappers in long, straight rows.
2. Spoon approximately 1 tablespoon of filling in the center of each wrapper.
3. 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. 
4. If using immediately, steam Shao Mai. If using later, arrange Shao Mai on a lightly floured sheet pan(s), wrap with plastic, and freeze. 
5. 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

1. Combine crispy chicken skins and panko in a food processor. Pulse and run until finely ground. Season to taste with salt. 

“Potsticking” Shao Mai

1. In a non-stick skillet over medium heat, melt butter and place Shao Mai in a skillet. Cook until the bottoms are crispy.
2. 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.