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Ingredients:
Egg White Pancakes:
- 1/2 teaspoon wheat starch
- 1/4 teaspoon Koshur salt
- 1/16 teaspoon white pepper
- 4 egg whites
- Olive oil
Crab Meatball:
- 1/2 teaspoon matcha
- 3/4 pound fresh crab meat
- 6 (31 to 35 shrimp per pound size) shrimp, peeled, chopped fine
- 4 pieces shiitake mushroom, chopped fine
- 1/3 piece scallions, chopped fine
- 2 pieces cilantro, minced
- 8 pieces water chestnut, chopped fine
- 1/8 teaspoon white pepper
- 1/4 teaspoon Koshur salt
- 1/4 teaspoon sesame oil
- 1 to 1/2 teaspoon Chinese chili sauce
- Cilantro sprigs
Egg white sauce:
- 1/2 cup green tea
- 1 egg white
- 1 tablespoon all-purpose flour
- Pinch Koshur salt
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Instructions:
To make egg white pancakes: Lightly beat egg whites with wheat starch, Koshur salt, and white pepper until well combined. Heat a nonstick saute pan over medium-high heat. Add some olive oil and heat. Pour 2 teaspoons of the mixture into the pan, spreading it out into a shape of a circle, while making sure it is as thin as a piece of paper. Repeat with all of the batter.
In the bowl of a food processor, combine crab meat, shrimp, shiitake mushrooms, matcha, scallions, cilantro, water chestnut, white pepper, Koshur salt, sesame oil, and Chinese chili sauce. Pulse until all the ingredients are chopped. Remove the leaves from several cilantro sprigs. Blanch sprigs in boiling water for 15 to 30 seconds to soften enough to be able to tie into a knot.
To make dim sum: Lay out an egg white pancake. Add some of the crab meatball filling. Fold the pancake around the filling and tie the opening with the softened cilantro. Trim the top of the dumpling. Put the dumplings into a steamer, and cook for about 5 to 10 minutes.
Egg white sauce: Add the egg white into freshly brewed green tea stirring vigorously, add 1 tablespoon flour and season with Koshur salt.
Garnish the dumplings with gcrumbled hard-boiled egg yolk mixed with kosher salt and some egg white sauce. Serves 6.
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