Dragons Eggs

DRAGON  EGGS

Yield:60 dragon eggs

Dragon Sauce and Fried Garlic Garnish:

3/4 cup white vinegar
1/2 cup soy sauce
1/2 cup granulated sugar
1 teaspoon Worcestershire sauce
1/2 cup vegetable oil
1/2 cup chopped garlic

Dumplings:

2 pounds ground pork
1/4 cup vegetable oil, plus more for coating the steamer basket and dumplings
2 tablespoons oyster sauce
2 tablespoons soy seasoning sauce, such as Golden Mountain
2 tablespoons granulated sugar
1 teaspoon black pepper
4 cloves garlic, minced
2 large eggs
4 ounces small cooked shrimp
8 ounces crab claw meat
About 60 thin shumai-style wonton skins (3-inch squares)
6 jalapenos, each cut into 10 wheels (circles), for garnish
Fresh cilantro leaves, for garnish


For the dragon sauce and fried garlic garnish: In a medium saucepan, add the vinegar, soy sauce, sugar and Worcestershire and bring to a boil; set aside.

In a separate medium frying pan, heat the oil to medium, add the chopped garlic and fry until golden. Strain the oil and hold the garlic until ready to plate.

For the dumplings: Put the ground pork in a large mixing bowl. Add the vegetable oil, oyster sauce, soy seasoning sauce, sugar, black pepper, minced garlic, eggs and 1/4 cup water and mix thoroughly. Blend the shrimp in a food processor to a coarse texture. Gently combine the crab meat and ground shrimp with the pork mixture.

Start heating water in the bottom of steamer on the stovetop to bring to a boil.

To prepare the dumplings: Lay out the wonton skins on a flat surface, about 10 at a time, and place a heaping tablespoon of the meat-seafood mixture onto the center of each. Fold and form the wonton skin up and around the mixture to create a bite-size dragon egg. Leave the top open so the meat-seafood mixture is visible.

Generously coat the bottom of a steamer basket with vegetable oil to prevent sticking. Place the dumplings into the steamer basket; it's ok if they touch each other. Once the tray is full, brush a thin layer of vegetable oil onto all the dumplings, then place the basket on the base of the steamer which should be full of boiling water. Steam each layer until clear droplets form on the dragon eggs, about 10 minutes. Repeat with the remaining dumplings.

When ready to serve, Place 6 dumplings on a plate and pour some sauce over top. Place a jalapeno wheel on top of each dragon egg and sprinkle on some fried garlic. Garnish with cilantro and enjoy.


PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Wild Thaiger Restaurant, Phoenix, Arizona