Shrimp-brrl shumai from Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn (page 80) by Dale Talde

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Notes about this recipe

  • VineTomato on August 04, 2017

    Hectic eclectic, but good! I love cooking a recipe where I have no sense of what the finished result will taste like - this was one of those. The smells brought me back to our recent holiday in New Orleans, the crawfish boils and seafood. A boil is not my favourite, but I was intrigued by this recipe. It is a interesting fusion between Lousisana style flavours and cooking and Chinese dim sum. It was quite delicious but for us just a one time dish, I probably won't make it again - although there are some dumpling for the freezer! I left out the Chinese sausage to make the dish pescatarian and it was still full of flavour. I cooked the potato slices much longer than he recommends, I don't think a few minutes in beer would be enough. I left them on a low heat until they were almost done before I added the beer and old bay seasoning.

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