Carolina Shrimp and Urban Gourmet Farms Maitake Mushroom Shumai with Sweet Corn, Pickled Ginger and Vidalia Dashi

Chef Sam Diminich Your Farms, Your Table

Serves 4 

For the Shumai

• Wonton wrappers
• 8 oz shrimp, peeled and deveined, chopped.
• 4 oz maitake mushrooms, roasted, chopped.
• 2 tsp soy
• 1 tsp rice wine vinegar
• 1 tsp garlic
• 1 tsp ginger
• 1 tbsp sesame oil
• 1 tbsp minced scallions

1. In a food processor, add ½ of the shrimp, all the rest of the ingredients, pulse into a paste.
2. Transfer to a small bowl, fold in remaining shrimp
3. Working carefully, add 1 tbsp of filling to each wonton, using your non dominant hand to hold, and your dominant hand to shape, forming open faced dumplings.
4. Set aside until ready to steam.
   • 3 ears of corn, shucked and kernels removed

For the corn

• 2 tbsp shallots, minced
• 1 tbsp butter
• 4oz chicken stock
• 1 tbsp red miso

1. In a small sauce pot, on medium heat, add the butter, once it melts, add the shallots, sweat briefly, add corn, season lightly, next add miso paste
2. Stir rigorously, add stock and bring to a simmer.
3. Reduce stock until almost dry. Set aside to cool briefly
4. In a blender, on high speed, puree until absolutely smooth, keep warm, set aside

For the dashi

• 8 qt water
• 2 4 in pc of kombu
• 2 cup katsuobushi
• 2 lbs. Vidalia onions
• ½ cup white soy
• ½ cup white mirin

1. For the onions – cut onions in half, julienne onions – note – its important that all of the onions are uniform in size – caramelize in a heavy bottomed saute pan, set aside
2. For the dashi, add water and kombu to a medium sized pot, bring to a simmer – once simmering turn off, wait 5 minutes and remove kombu.
3. Add Katsuobushi, bring to a simmer – let it roll for 5 minutes, turn off.
4. Strain dashi, in a clean sauce pan, add soy and mirin, reduce to a glaze, next add caramelized onions and dashi – set aside - let steep 24 hours.
5. After onions have steeped, strain dashi through a fine meshed strainer, bring to a simmer and taste. Adjust flavor as necessary

To assemble

1. Warm corn puree, warm dashi
2. Steam dumplings in a basket strainer 8 minutes.
3. Add corn puree to a small bowl, add dumplings, garnish with ginger and herbs, add dashi just table-side or right before service.
4. Enjoy!