So…I’m doing something next month…and most of the dishes are new to me…so I tested one of the recipes today… a deconstructed shrimp boil. In the end it will be a deconstructed crawfish boil… A tradition in the Southern US, we don’t really have anything like it here…but… I’ll make it… different!
Different is my thing!
So…basically what the dish is, is fried or steamed instead of boiled. It still has shrimp, corn, potatoes, onions and crayfish… but MUCH differently that what they have in the US.
I started by making the dumpling wrappers… while not as easy as just buying them…they aren’t hard to make if you have a stand mixer and pasta roller…and they taste better! This is also the time to start roasting the corn…
(Note, this is rolling the dough…I forgot to take a photo of the dough before!)
1/3 cup warm water mixed with 1 tsp. of Gojujang.
2 cups AP flour
1/2 tsp salt
Add flour and salt to mixer, stir to combine.
Mix egg and water mix until combined.
Add to stand mixer with flour and use dough hook and mix for 10 – 12 minutes. Add water, 1 tsp at a time if needed, but wait until at least 7 minutes have elapsed.
Once into a dough, let it rest for 10 minutes at least…but no more than 15. If it will be more than 15 minutes, you can wrap in plastic wrap and place in fridge. Let it warm (in wrap) for 15 minutes if it’s been in the fridge for more than 30 minutes.
While that is happening, you can boil or steam the crayfish (or in this case, shrimp).
Also a good time to prep the onions, potatoes, apples, and removing the corn from the cob…
While the dough is resting, saute the onions in a wok, then remove them. Also steam the potatoes and shrimp (if raw). Do those separately…the shrimp should take about 3 – 5 minutes, and the potatoes 10 – 12…
Next, make the dumplings. Here I have some small sliced baby corn (I couldn’t find anything fresh enough for me, so I used canned baby corn… it worked very well in a pinch!) There’s also some small diced red onions. Place the onions and sliced corn (or kernels if using fresh whole corn) in the dumpling wrapper (no more than 1 tbsp) and wet the edge on one side and close. I have a dumpling press…they’re very inexpensive! If you don’t have a press, you can still make these… just make sure the edges are closed…
This is the station after steaming the dumplings for 4 minutes. The red colour on them is from the gojujang. You’ll note that two of them have ripped open a bit… partly due to checking one to see if it would release from the pan. In the future, I’ll likely oil them a little first…
Once the dumplings are steamed, switch back to the wok. Add oil, and then fry the dumplings until they’re browned. Unfortunately, I used my induction cooker (which I’ve never used so far for frying) and my first batch actually burned in less than 10 seconds, and the pan was only heated for 20 seconds at the time! WOW!! I love the induction cook top, but need to re-learn cooking times!
Once they are browned, remove them and set aside.
Add the apples and cook for about 30 seconds until they just start to change colour. Not browned. What you’re looking for is for them to start taking the colour of everything that has just been cooked in the wok… You didn’t clean the wok did you? Don’t do that… 😉 The flavours should linger dish to dish. If something got stuck while cooking…all you want to do is scrape that off… and if need be…wipe that area with a little paper towel.
After the apples take colour, add the onions back, and after 30 seconds, add the potatoes, reserved corn and a pinch of kosher salt (or sea salt). 30 seconds after that, add the shrimp (or crayfish) to reheat.
If serving ‘family style’ pick out some of the seafood to place on top of the dish for presentation. If serving single dishes, you need to get most of them out…which should not be a problem. Plate the apple, potato, onion mixture on the bottom, add gyoza or dumplings on top of that, and then two or three of the shrimp on top. Add a few pieces of lemon for squeezing off to the side and serve!!
Here’s my final dish…served family style.
If you have any questions… I’m ALWAYS willing to help!