Shrimp & Scallion dumplings in an oyster mushroom sautee
For the Shrimp & Scallion Dumplings
8 dumpling wrappers (Most grocery store freezers have this. Great thing to stash and forget)
4 medium sized shrimp (I used wild Texas Gulf shrimp), shelled, deveined (use tofu if veggie)
4 fat scallions, chopped fine
1 clove of garlic
1/2 inch of ginger, chopped
1 tsp red chili flakes
2 tsp toasted sesame oil
grinding of black pepper
1 tsp of soy sauce or 1/2 tsp salt
Mix everything together, and create a mound of the mixture in the middle of a dumpling wrapper.
With your index finger, spread some water around the edge of the wrapper. Bring the edges on top like a purse, and fold the sides by pressing them together and intertwining them. Basically you want these sealed so nothing escapes.
If you do have one those cute little bamboo steamers, put the stack on top of a pot of gently simmering water. Line the bottom with whichever leaves you have around. Place the little dumplings on top and cover. Let these cook for about 8-10 minutes. No longer or the shrimp will overcook. You can see the pinks of their flesh through the dumpling skin. This means your baby dumplings are ready.
For the Oyster mushroom sautee
1 cup of oyster mushrooms
3 scallions, chopped fine
2 cloves of garlic, chopped fine
1 inch of ginger, chopped fine
2-3 thai chilis, chopped fine
2 tsp vegetable oil
2 tsp soy sauce
1 Tbsp oyster sauce
1 tsp sambal
1 tsp rice vinegar
1/2 tsp sweet chili sauce OR a pinch of sugar
Sautee the scallions, ginger, garlic, chilis in oil on medium to high heat in a wok. Once they are softened, add the lovely woody mushrooms. Once these are browned, remove just the mushrooms and set aside. Add the sauces to the scallion mixture in the wok, along with a cup of water. Let it reduce, and season as you go. Once you are happy with the consistency and taste (Should have hints of soy, sweetness, tangyness and a kick, but none of them overpowering), you are ready to throw in the mushrooms.
Eat IMMEDIATELY but spreading the mushrooms in a bowl and top with the lovely gleaming dumplings. Sprinkle the top with freshly chopped scallions or whatever herbs you have around.
