Ming Tsai smashes a thousand dumplings (part 2)
By the time the guests started showing up, each of these shumai had turned into a completely unserveable globular mess. I
was in a pickle.
What now? I saw this huge paella pan on the wall and thought, “We have this big grill here inside …” I cleaned off the pan, coated it with oil, added a bunch of minced scallions and ginger, and started heating it on the grill. I took my hundreds of shumai, and with two wet hands, smashed them thin. I covered the whole paella pan with them, and they crisped up beautifully. Then I flipped them and crisped them on the other side. I garnished with scallions, put the citrus truffle vinaigrette on the whole pan, and set it up on bricks at the buffet. I now serve “smashed shumai” in my restaurant.