Dim Sum & Holiday Wine Cellars Wine Picks

The Word of Chi

Dim Sum & Organic Blanco

In discussing foods it is at best a palette of persuasion that determines the overall enjoyment of any given cuisine. Regardless of our diet of choice . . raw, gluten-free, carnivore . . . the components and integrity of where our foods come from impact our health, vitality and overall sense of balance. I’d be lying if I stated I am balanced – by far . . the life of a chef is hardly balanced but I do continually make an attempt, both personally and professionally, to utilize the local produce that grows in our Southern California soils. This weeks recipe revolves around my recent cooking class on Dim Sum (literally “Hearts Delight”) and invites you to stock up on your own personalized appetizers. The best part yet – is that you can use anything in your kitchen or seasonally fresh produce to bulk the ingredients up (check your local farmers market).

Now for the vino blanco . . I have certainly focused on the food in our past essays but I think it is appropriate that we dabble occasionally with the trying out some new wines (all of which are available at Holiday Wine Cellars in Escondido). These three wines all embrace the same philosophy of organic farming practices and each produce an incredible bouquet unique to the varietals and regions from which they are grown. Give’em a try with your little customized Shu-mai dumplings and as always – eat well and happy.

With Culinary Blessings,

Chef Scotty

Vino Blanco

Weingut Michlits, Austria 2008 Burgenland White (50% Gruner Veltliner, 40% Riesling, 10% Pinot Blanc) – Demeter certified biodynamic organic winegrowing and winemaking on a working farm that raises cattle and grows vegetables and herbs for an environmentally holistic ecosystem.

Bodega Hinojoso, Argentina 2009 “Barrica” Torrontès – from the Uco Valley just outside of Mendoza, this white varietal is organically grown at 4000 feet above sea level, so there is almost no competition with insects or bacteria. Vegan.

Girasole Vineyards, Mendoncino California 2008 Pinot Noir – Family owned and operated vineyards date back to the 1950’s, CCOF certified. This wine was named “Editor’s Choice” by Wine Enthusiast Magazine, December 2009. Vegan. (ok – so this one is white but it’s damn delicious and definitely noteworthy!)

Recipe: Caribbean Shu-mai

The name might sound daunting – shu-mai but it is one of the most common Chinese dumplings you will encounter when dining dim-sum! Honestly – these are delicious and easy to make – just make your filling with any choice of your favorite food’s, spoon a tablespoon into the middle of a won-ton wrapper and scrunch the entire morsel together forming an open faced sort of basket. You can even freeze these little buggers for an impromptu hor d’ oeuvre which is always nice to have on hand. Note: Chinese 5-spice blend will work as a substitute for garam masala (although you will fall in love with this Indian spice blend so stock your pantry).

1/2 pound chopped shrimp, scallops, ground pork, lobster . . you name it!
1/2 cup finely chopped mango
3 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
2 tablespoons chopped cilantro leaves
2 tablespoons chopped mint leaves
1 tablespoon finely minced serrano
1 tablespoon ponzu or soy sauce
1 tablespoon molasses sauce (if you have it)
1 tablespoon garam masala (Indian spice blend)
2 teaspoons sesame oil
1 egg, lightly beaten
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer
In a large mixing bowl, add protein (meat/seafood etc), mango, red pepper, scallions, ginger, cilantro, mint, serrano, soy sauce, molasses, garam masala, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water (or eggwhite/water mixture). Place 1 teaspoon of the mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth (or freeze one tray at a time before bagging). Repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice (preferably bamboo), bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and serve to your guests delight!