Finally a switch from our traditional filling of meat to something we enjoyed on numerous occasions at different dim sum places – chinese chives. After consulting several cookbooks, i chose recipes from Dim Sum: Traditional Favorites and Innovative Creations and Dim sum : the art of Chinese tea lunch.
Both recipes call for 2:1 ratio of chives to meat (shrimp in the latter with addition of pork in the former). Plus some water chestnuts in the first recipe which ingredients list i decided to follow. This recipe though didn’t suggest to precook chives and that was strange since you have all this bulk of raw greens that would diminish considerably during the cooking. So i boiled them for 30 sec and them squeezed them dry. The filling of 1lb of chopped gulf shrimp, 1lb of parboiled chinese chives and 1/4 lb of diced fresh water chestnuts was enough for about 60 dumplings.
The shiitake condiment – the recipe for mushroom crostini from Portale’s Simple Pleasures caught my eye – the original recipe calls for cooking thinly sliced button mushrooms with minced shallot, some garlic, thyme and enough water to just cover the mushrooms for about 5mins, then cool in the liquid, drain and process with olive and truffle oil down to a paste. Sounded lovely though i slightly twisted the recipe in the asian direction: shiitake, ginger, scallions and garlic.
Yard long beans were broiled for 10mins turning once and then tossed with a bit of sriracha and chopped scallion greens.