The dipping sauce they serve with this dish at the Jungle Navigation Company LTD Skipper Canteen is a very simple one. Creating The Dipping Sauce (Okay, This May Actually Be The Easiest Part) Once you have folded your desired amount of dumplings, you can reserve them in the refrigerator until you’re ready to cook and serve them. The more you do it, the better you’ll get and they’re still tasty even if they don’t have the “perfect pleats” Don’t be frustrated if they don’t come out perfectly every time. As I said before, it takes some practice. (That’s why it’s the one in the picture) This is not an easy process. As a matter of fact, I’m not sure I made another that looks as good as that one. Well, let’s just say they didn’t all turn out like that one (as you can see in the photo below). Now, when you look at the photo above, you may think, “wow, this guy has some pleating skills”. I used a similar “pleating” fold to what they use on this dish in the Jungle Navigation Company LTD Skipper Canteen as you can see in the picture below. Then lift the sides of the won ton around the mixture and seal in whatever way you desire leaving a little of the filling showing on the top. Using your fingers, dab a small amount of water around the edges of the wrapper to help with sealing. Place your desired amount of the pork and sausage mixture in the middle of a single won ton wrapper. For me, about 1 1/2 tablespoons was a bit easier to work with. The recipe says to use 2 tablespoons but I found that to be just a bit too much. First, you’ll need to figure out how much of the pork and shrimp mixture to place in each won ton wrapper.
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It will, definitely, take some trial and error. There’s quite a bit of finesse that’s needed when you stuff and fold the won ton wrappers. This is where this dish gets a bit more difficult and takes a little practice. Spooning Our Filling On To The Won Ton Wrappers Creating The Dumplings (The Hard Part) Put all of the filling ingredients (Pork, Shrimp, Edamame, Shallots, Water Chestnuts, Water Chestnuts, Arugula, Fish Sauce, Sriracha, Salt & Pepper) in a food processor (or meat grinder if you have one…I don’t) and grind together until the mixture is smooth and well blended. I know that sounds a little complex but it really isn’t. You’re, essentially, creating a pork and shrimp sausage mixture in your food processor or meat grinder. Getting Set To Grind The Filling Ingredients In A Food Processor Creating The Filling (The Easy Part)Ĭreating the filling for our S.E.A. Shu Mai (which you can see in the above photo) should be readily available at your favorite super market. That isn’t always the case with Asian influenced dishes. One of the great things about this dish is that the ingredients are, relatively, easy to find.
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