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Try these delicious potato Shao Mai bites, inspired by Asian cuisine.
Idaho Potato
Shao Mai Bites
Recipe courtesy of Dennis Chan
Ingredients:
3 pounds Idaho Potatoes, divided into 2 1/2 pounds and 1/2 pound
4 tablespoons butter, diced small
1 1/2 teaspoons kosher salt
1 teaspoon pepper
4 large egg yolks
Duck fat, for frying
1/2 cup cheddar cheese, shredded
1 package round shao mai wrappers, about 50
Peel 2 1/2 pounds of potatoes and cut into quarters. Place in a large pot and cover them with water. Bring the water to a boil and cook until the potatoes are soft, about 10 minutes. Drain.
Pass the drained potatoes through a potato ricer or mash them until smooth; allow to cool.
Add the butter and stir gently until melted. Season with salt and pepper to taste. Stir in the egg yolks. Set aside.
Dice remaining 1/2 pound of potatoes and fry in duck fat until golden. Add to potato-yolk mixture.
Mix in cheddar cheese.
Place two tablespoons of filling in each wrapper and form shao mai by folding edges up around filling. Place in a steam basket lined with non-stick steamer papers, or alternatively, lightly greased.
Steam dumplings until wrappers are done, approximately 8 minutes.
Garnish with caviar and minced herbs.