We had a home on the range, quiet Christmas this year. It was just my boyfriend and I so we decided to cook up two of our favorite things -- seafood and dim sum. For supplies we went to Uwajimaya in Beaverton. We filled the cart with shao mai ingredients, two Dungeness crabs (live when we chose them but killed and eviscerated before handed over the counter), a couple pounds of prawns, nice sake, Kirin Ichiban, and more.
On Christmas Eve for dinner we started with Dungeness in drawn butter mixed with a generous squeeze of lime. One of my favorite things in the world to eat. Then we set to making our traditional shao mai, skins and all, from the cookbook below. The next day we used the same techniques but changed the filling to mostly shrimp with lots of serrano, ginger and shitakes. Awesome.
I've had Mai Leung's book for years and finally got around to using it. I love potstickers and have pretty much used the same Florence Lin recipe, and variations of it of course, for years. I've finally taken a bite out of this book now and I'm looking forward to trying other recipes. I love Leung's stories peppered throughout. The illustrations are pretty great too. Here's what we made. Happy New Year!
Uwajimaya 10500 SW Beaverton-Hillsdale Hwy. Beaverton, Oregon 503.643.4512 www.uwajimaya.com