Rebecca Braden: Hi! I’m Rebecca Braden and welcome to watchmojo.com. And today, we’re with Elliott Cohen, a personal chef and he’s going to be making us something. So, what are you going to be making us?
Elliott Cohen: I’m going to be making some steamed Chinese dumplings with a shrimp mango filling and a really nice apricot dipping sauce.
Rebecca Braden: Let’s get started.
Elliott Cohen: I want to show you some of the ingredients we’ll be using today. I have some frozen shrimp that were defrosted, shell is off, fresh ginger, some scallions, we have some oyster sauce, some toasted sesame oil, black and white sesame seeds and I’m going to decorate the dumplings later with fresh spinach, and some fresh coriander also called cilantro. I’m going to make a nice dipping sauce to go with the dumplings after. And we’re going to use a good quality apricot jam, some fresh lime juice, again some coriander and we’re going to use a little hot sauce.
To do this dish, you really need a food processor. It’s tough to do it without so it’s going to make your life easier. Make the filling in here, we’re going to assemble them in this dumpling wraps and you can buy this in Asian markets, some grocery stores have this as well, okay. So, I’m going to take the shrimp and I’m going to put them into the food processor. I’m going to take some oyster sauce, just a little bit, this is very salty. This is toasted sesame oil, really, really a lot of flavor, a little goes a long way so just a splash. And then, I’m going to take these green onions also called scallions and I’m just going to slice them. Everything that’s going in here is going to get combined in the processor so you don’t have to worry about cutting everything up before hand. Fresh ginger very essential, I’m just going to trim the outside. And again, I’m going to slice that. Put these pieces in here, fresh spinach, you’ll add some nice color to this dish, some fresh coriander avery refreshing herb.
I need an egg. What I’m going to do is I’m going to separate this egg and just go back and forth like this. The white will fall away. And this egg white is going to hold and mix together when it cooks sort of binds it together. Blend this together. So, you could smell this and look it is really, really pretty.
I’m going to add some mango to it and the reason why I didn’t add the mango in there before is because I want the chunks to be in there. I’m going to go down the side and the other side. So, now I’ve got my two halves, so I’m going to score this mango with a serrated knife in one direction. And then I’m going to go in the other direction like that and I’m going to take my serrated knife which is a little flexible, push it down flat against this mango and just slice along the bottom of it and pull up all those chucks like that.
So now, I’ve got my chunks in there and I’m just going to combine everything together, make sure I got the mangoes integrated into the mix. Ultimately, if you have some time, you want to be able to put this in the fridge maybe for an hour or let it firm up a little bit. But the important thing is when you’re making a dumpling and anything that you’re going to wrap, you don’t want it to be too soggy or too liquidy because the liquid will penetrate the wrap and the wrap will tear.
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