Crab And Shrimp Sui Mei

Course : Chinese
Serves: 1
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1 pound shrimp -- peeled, deveined
1 tablespoon vodka or gin
1 large egg -- white only
2 ounces pork fat -- minced
3 tablespoons heavy cream
1 tablespoon sesame oil
1 teaspoon ginger root -- minced
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup water chestnuts or jicama -- finely chopped
2 medium scallions -- white part only, finely chopped
2 tablespoons fresh cilantro stems -- finely chopped
1/2 pound crab meat

Preparation / Directions:

Dry the shrimp in a paper towel and puree them in a food processor. Mix in vodka or gin and set aside. In a medium glass bowl, beat the egg white lightly. Blend in pork fat or cream. Add the water chestnuts or jicama, scallions and cilantro stems. Do not over mix. Slowly add the crab meat, mixing carefully so as not to break up the lumps too much. Make dough using the Dim Sum Dumpling Dough (Boiling Water Method) recipe and roll out round skins 3 inches in diameter. Or buy dumpling or wan ton skins. If square, cut skins into rounds as large as possible. Place one teaspoon of the crab and shrimp filling in the center of the dumpling. Place the dumpling in the palm of you hand and with a knife, smooth the filling so that it covers the dumpling skin in a thin layer, almost out the edges. Fold the dumpling in you hand so the sides come up but leaving the top open. Smooth the top of the filling smooth with the knife. Steam the dumplings for 7 to 10 minutes or until cooked through. Do not overcook. Garnish with chopped cilantro leaves. Serve hot with red bell pepper dipping sauce.

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