New York City chef Dale Talde is a former Top Chef star and co-owner of a growing mini-empire of Brooklyn restaurants with partners David Massoni and John Bush (the Three Kings, if you will). These include the namesake Talde, bourbon-and-bits bar Pork Slope and the seasonal Thistle Hill Tavern.
Over the past few years we’ve stopped by the kitchen at Talde in Park Slope to ask if the chef would slide us some of our favorite recipes. This ingenious full shrimp boil in the form of a lovely dumpling is one of them. Served in a spicy Old Bay-spiked broth, Talde’s Shrimp Boil Shu Mai is an impressive new way to fuse Asian and Cajun. Make it at home and see for yourself.
For the shrimp filling
- 2 tablespoons oil
- 2 tablespoons shallot, minced
- 1 tablespoon ginger, minced
- 1 clove garlic, minced
- 1 Thai chile, minced
- 1/2 cup coconut milk
- 2 tablespoons scallion greens, sliced
- 2 teaspoons fish sauce
- 2 teaspoons salt
- 2 pounds shrimp, divided; all peeled and deveined, shells reserved
- Hong Kong Yellow Dumpling Wrappers, ends cut to make an octagon
For the shrimp stock
- All reserved shells from 2 pounds shrimp used for filling
- 1 small white onion
- 1 stalk celery
- 1 teaspoon black peppercorns
- 1 bay leaf
- 3 tablespoons Old Bay Seasoning
- 2 quarts water
For the shrimp boil shu mai
- 1/2 teaspoon oil
- 1 link Chinese sausage, thinly sliced
- 1/2 red onion, sliced
- 5 fingerling potatoes, cooked and cut into 1/2-inch discs
- 1 ear corn, steamed and cut off the cob
- 1 teaspoon XO sauce
- 4 ounces light beer
- 4 ounces shrimp stock (see recipe below)
- 1 tablespoon butter
- 10 shrimp shu mai (see recipe below)
To make the shrimp filling:
- Grind 1 pound of the shrimp through a small die or puree in a food processor until smooth. Cut the remaining 1 pound of shrimp in thirds and mix with the ground shrimp.
- In a sauté pan, sweat shallot, ginger, garlic in the oil. Cool, combine with the ground shrimp and add the remaining ingredients. Mix well until the mixture is sticky.
- Using a butter knife, stuff the mixture into the Hong Kong dumpling wrappers and bring the sides up to form the shu mai. (I recommend watching instructional videos on YouTube to help with this step.)
To make the shrimp stock:
- Combine all ingredients in a pot and simmer for 45 minutes.
- Strain and reserve.
To make the shrimp boil shu mai:
- In a large sauté pan over medium-high heat, add the Chinese sausage, red onions, potatoes and corn and cook until the sausage is lightly rendered and glistening, about 3 minutes.
- Add the XO sauce and cook for an additional 1 minute, stirring constantly.
- Deglaze with beer and simmer for 1 minute. Add shrimp stock and bring to a simmer.
- Turn heat to low, add butter and stir until melted and incorporated. Add the shu mai to the pan, stir to coat with sauce and let cook for another minute.
- Divide shu mai and broth among shallow bowls and serve immediately.
More recipes from Dale Talde on Food Republic: