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Crab and Fennel Dumplings with Mango Salad and Plum Sauce
Ingredients
| * | CRAB AND FENNEL DUMPLINGS |
| * | 1/2 cup roasted fennel, diced |
| * | 1 cup shiitake mushrooms, chopped |
| * | 1 cup scallions, sliced thin |
| * | 2 tsp. grated ginger |
| * | 1 tbls. cilantro, chopped |
| * | 1 tbls. soy sauce |
| * | 1 tsp. sesame oil |
| * | 1/2 tsp. five spice powder |
| * | 1 tsp. sambal oelek (See Notes) |
| * | 1/2 cup halibut or sole, ground twice |
| * | 1/4 lb. crab claw meat |
| * | 1 8-oz. package gyoza skins |
| * | 2 eggs, beaten |
| * | MANGO-BASIL SALAD |
| * | 1 mango, sliced |
| * | 1/4 cup jicama, julienne |
| * | 1/4 cup red bell pepper, julienne |
| * | 1/4 cup pineapple, 1/4-inch dice |
| * | 1/4 cup red onions, diced |
| * | 1 tbls. freshly chopped cilantro |
| * | 1 tbls. freshly chopped opal basil |
| * | 1 jalapeno, chopped |
| * | 1/4 cup orange juice |
| * | 1 tsp. cracked black pepper |
| * | PLUM SAUCE |
| * | 1 cup diced plums |
| * | 3 tbls. rice vinegar |
| * | 1 1/2 tbls. sugar |
| * | 2/3 cup cranberry juice |
| * | 1/3 cup apple juice |
| * | 1/3 cup plum wine |
| * | 2 tsp. regular soy sauce |
| * | 1 tsp. grated ginger root |
| * | Pinch of chili flakes |
| * | 6 black peppercorns |
| * | Pinch of cinnamon |
| * | Sachet: bay, mint, basil |
Instructions
| 1 | For the Crab and Fennel Dumplings: Saute the fennel, mushrooms, scallions, ginger and cilantro in canola oil for 2 minutes. Add the soy sauce, sesame oil, five spice and the sambal. Stir in and cook for 1 minute, then remove from the heat. Place the mixture on a sheet pan to cool completely. |
| 2 | Grind the halibut two times through the small holed-die of the meat grinder. |
| 3 | Stir the mushroom mixture and the ground fish in a stand mixer fitted with a paddle until emulsified. Blend in the crab and season the mixture lightly, if required, using a small amount of salt. |
| 4 | Brush the gyoza skins with egg wash, then place 2 teaspoons mixture in the center. Fold up the sides of the gyoza skin, leaving the top open. Steam in a basket or blanch in shallow, seasoned stock. |
| 5 | For the Mango-Basil Salad: Combine all ingredients together in a bowl. Mix together well. |
| 6 | For the Plum Sauce: Combine all ingredients in a stainless saucepot and bring to a boil. Lower the heat and simmer for 15 minutes, then remove from the heat. |
| 7 | Allow to cool, then remove the sachet and puree until completely smooth, then strain through a chinois. |
| 8 | To serve, place 1/3 cup of Mango Salad in the center of the plate. Pour 1 ounce of Plum Sauce around the salad. Place 3-4 Dumplings around salad. Serve immediately. |
Notes
- Sambal oelek is an Indonesian chili paste that is available in the Asian section of most supermarkets.
Source
Executive Chef Edward Curtindale, Pacifica Seafood Brasserie, Aspen CO