Shrimp Shumai Recipe (Shrimp Dumplings) by Chef Takashi Yagihashi
Delicious Shrimp Shumai Recipe and Beef Harumaki prepared at the Jan. 2013 Macy’s Culinary Council
Chef Takashi Yagihasi serves up FUN at the Macy’s Culinary Council, Somerset Mall, Troy, MI January, 2013
The Chief Blonde and her husband Walt attended Macy’s Culinary Council led by Chef Takashi Yagihashi as he shared 3 of his own favorite recipes and preparation techniques for starting the new year off right! The chef prepared Beef Harumaki, Shrimp Shumai (I was able to get you the recipe! See below), and Crispy Tacos with Soy-Caramel Braised Pork. We were served individual portions at our seat of each luscious recipe…these Macy’s Culinary Council Events are a riot! The Chef even asked Walt to help out! Walt always get chosen for these kinds of things because he’s 6’6″ and kind of hard to miss!
Walt, Still Blonde after all these YEARS’ technical editor, gets instruction in Beef Harumaki prep from Chef Takashi
Chef Takashi Yagihashi deserves his own Show!
Chef Takashi cracking jokes and sharing techniques at Macy’s Culinary Council
Chef Takashi Yagihashi hails from Chicago where he owns three eateries Takashi Restaurant, Slurping Turtle and Noodles by Takashi Yagihashi. He has received a one-star rating by Michelin Guide Chicago, “Best Chef in the Midwest” by the James Beard Foundation and has been recognized as one of “America’s Ten Best New Chef’s” by Food and Wine. He is really a joy to watch and so HILARIOUS! He had the crowd laughing from the moment he walked in until he wrapped the last dish. His humorous presentation is used to emphasize his subtle cooking techniques that he freely shared with the audience at the Macy’s Culinary Council Event.
As you may know the Chief Blonde watches cooking shows ALL THE TIME, so when she says, “Takashi Yagihashi” deserves his own show!” You better believe it. Check out his Shrimp Shumai Recipe, a wonderful dumpling appetizer, that I was able to obtain JUST FOR YOU!
- 1 Tablespoon Rice Wine Vinegar
- 2 Tablespoons Japanese Soy Sauce
- 1 teaspoon Mustard Powder (or Mustard Paste)
- 1 teaspoon Cold Water
- 8 ounces Shrimp, peeled and deveined, tails off (frozen 16/20 shrimp)
- 1 Scallion, both white and green parts, minced
- ¼ cup minced canned and drained water Chestnuts (use fresh if you can find)
- ¼ cup minced stemmed Shiitake Mushrooms
- 1½ teapspoons lard (or vegetable oil)
- 2 Tablespoons Sake
- 1 Tablespoon Ginger Juice (see recipe)
- ½ teaspoon Sesame Oil
- 1 Egg White
- 1 Teaspoon Kosher Salt
- ⅛ teaspoon Pepper
- 1 Tablespoon Potato Starch (or corn starch)
- 4 Baby Bok Choy
- 24 square Wonton Wrapper/skins
- ¼ cup Vegetable Oil
- Pinch Salt
- 1 Tablespoon Black Sesame Seeds
- Combine all ingredients in a small bowl and mix well. Set aside.
- Cut the shrimp into bite-sized pieces, then roughly chop until the shrimp become almost paste-like but with some small pieces visible. You can also use a food processor, which will give it a smooth texture, but the chef prefers the coarse texture you get from chopping by hand.
- Transfer the shrimp to a bowl and mix with a spatula until the shrimp become very sticky.
- Add the scallions, water chestnuts, and mushrooms to the shrimp and mix well.
- Then add the following ingredients, mixing well between each addition: lard, sake, ginger juice, sesame oil and egg white.
- Finally, mix in the salt, pepper, and potato starch.
- Meanwhile, place the baby bok choy in a bowl and cover with cold water; let it sit for 10 to 15 minutes.
- Lay wonton skin on the counter (cover the remaining skins with a damp towel to keep them from drying out).
- Place 1 Tablespoon of the filling in the center of the wonton skin. (Soak the spoon in water while you are assembling a shumai. This will make it easier to transfer the filling to the wonton.)
- Hold the wonton skin with the filling with your fingers and gently press the skin to form a small cup.
- Set the shumai on a cutting board and turn it clockwise while carefully pressing the sides together, creating a tighter cup.
- Wet a finger with water and use it to gently smooth the top of the shumai.
- Repeat with the remaining wonton skins and filling.
- Heat a stove-top steamer over high heat, bringing the water to boil.
- Brush the bottom of the steamer basket with a small layer of the vegetable oil and add shumai, leaving 1 inch of space between each.
- Cover and cook for 3 minutes, then drain the bok choy and add to the steamer.
- Cover and cook for 3 minutes longer, or until shumai are cooked through.
- Remove the bok choy from the steamer and gently squeeze inside a towel to remove excess moisture. Top with a pinch of salt.
- Place each bok choy in the center of 4 small plates and arrange 6 shumai around it.
- Garnish the plates with a pinch of black sesame and serve with soy-mustard sauce on the side.
- Lay a piece of plastic wrap on the counter and grate the peeled ginger over it.
- Pull up the sides of the plastic around the pile of ginger to create a small packet.
- Poke a hole in the bottom of the packet with the tip of a knife and gently squeeze over a clean bowl to gather the ginger juices, continue squeezing until you have extracted 1 teaspoon of liquid.
Don’t Miss Macy’s Culinary Council Events
Macy’s Culinary Council (MCC) is a national culinary authority comprised of some of the nation’s leading culinary masters. MCC’s team of distinguished chefs serves to inspire the way Macy’s customers shop, cook and eat at home. Make sure to head over to Macy’s Site where you can learn more about the Macy’s Culinary Council events in your area. You can also find the Council’s recipes and backgrounds on all the chefs including Rick Bayless, Michelle Bernstein, Cat Cora, Tom Douglas, Todd English, Marc Forgione, Johnny Iuzzini, Emeril Lagasse, Marcus Samuelsson, Tim Scott, Nancy Silverton, Ming Tsai, Wolfgang Puck and Takashi Yagihashi! The Chief Blonde will be sure to attend the next Michigan event.