Idaho Potato Shao Mai Bites

Idaho Potato Shao Mai Bites

Source:
Dennis Chan
Blue Bamboo Restaurant & Bar

Yield: 12 servings

Ingredients:

Garnish:

Directions:

  1. Peel 2½ 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.  
  2. Pass the drained potatoes through a potato ricer or mash them until smooth; allow to cool. 
  3. Add the butter and stir gently until melted. Season with salt and pepper to taste. Stir in the egg yolks. Set aside. 
  4. Dice remaining ½ pound of potatoes and fry in duck fat until golden. Add to potato-yolk mixture.  
  5. Mix in cheddar cheese. 
  6. 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.
  7. Steam dumplings until wrappers are done, approximately 8 minutes. 
  8. Garnish with caviar and minced herbs.