Basmati’s Pu-pu Platter Recipe

Make filling

In a medium bowl combine ground pork (or substitute), shredded cabbage, chopped scallions, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/4 teaspoon white pepper. Mix thoroughly until sticky and cohesive, about 1–2 minutes. Chill 10 minutes if mixture seems loose.

Assemble dumplings

Place a dumpling wrapper on a clean surface, keep remaining wrappers covered with a damp towel. Spoon about 1 teaspoon of filling into the center of each wrapper. Dip finger in water and moisten the wrapper edge. Fold wrapper in half over filling and pleat or press edges to seal, making about 24 dumplings. Ensure they’re sealed tightly to avoid leaking.

Cook dumplings (pan-fry/steam)

Heat a large nonstick skillet over medium-high heat and add 2 tablespoons vegetable oil. Arrange dumplings flat-side down in a single layer, leaving space between. Fry undisturbed 2–3 minutes until bottoms are golden. Carefully pour 1/4 cup water into the pan and immediately cover with a lid to steam. Reduce heat to medium and steam 4–5 minutes until filling is cooked and wrapper is translucent. Remove lid and continue cooking 1 minute to re-crisp bottoms. Transfer to a plate and keep warm.

Serve

Serve dumplings hot with soy dipping sauce (see below). Garnish with chopped scallion if desired.

In a small bowl whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 1/2 teaspoon freshly grated ginger and 1/4 teaspoon chili flakes if using. Taste and adjust balance with more vinegar or sugar as desired. Stir in 1 tablespoon chopped scallion. Set aside for dumplings and spring rolls.

Prepare filling

Heat a tablespoon of neutral oil in a skillet over medium-high heat. Add shredded carrots, napa cabbage, bean sprouts, sliced scallions and 1/2 teaspoon minced garlic. Stir-fry 2–3 minutes until vegetables are just tender-crisp. Season with 1 teaspoon soy sauce and 1/2 teaspoon sesame oil. Remove from heat and let cool slightly. If mixture is very wet, toss with a teaspoon of cornstarch slurry to bind and absorb excess moisture.

Wrap spring rolls

Place a spring roll wrapper on a clean surface with one corner pointing toward you. Put about 2–3 tablespoons of filling near the corner. Fold the bottom corner over filling, fold in the side corners, then roll tightly toward the top corner. Brush the top corner with a little water or cornstarch slurry to seal. Repeat to make 4 rolls.

Fry spring rolls

Heat about 1 cup vegetable oil in a heavy skillet or pot to 350°F (175°C) or medium-high until shimmering. Fry rolls 2–3 at a time, turning occasionally, until golden brown and crisp, 2–3 minutes per side. Drain on paper towels and keep warm. Alternatively bake at 400°F (200°C) for 12–15 minutes, turning halfway, until golden.

Serve

Serve spring rolls hot with soy dipping sauce or as directed by the day’s selection.

Make crab cake mixture

In a bowl gently combine 1 cup lump crab meat, 1/2 cup panko, 2 tablespoons mayonnaise, 1/2 beaten egg, 1/2 teaspoon Dijon mustard, 1 tablespoon chopped scallion, 1/2 teaspoon lemon zest, 1/4 teaspoon Old Bay, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix gently to keep lumps of crab intact. If mixture is too loose, add up to 1–2 tablespoons more panko.

Form cakes

Divide mixture into 4 equal portions and form into 3-inch wide, 3/4-inch thick patties. Chill on a tray for 15–20 minutes to help them set and reduce breakage when cooking.

Cook crab cakes

Heat 2 tablespoons oil or butter in a nonstick skillet over medium heat. Gently place crab cakes into the pan and cook 3–4 minutes per side until golden brown and heated through. Avoid pressing down on them. Transfer to paper towels to drain briefly.

In a small bowl whisk together 1/2 cup mayonnaise, 1/2 teaspoon wasabi paste, 1 tablespoon fresh lime juice, 1/2 teaspoon lime zest and 1/2 teaspoon honey (if using). Season with 1/4 teaspoon salt. Thin with up to 1 teaspoon water to reach a smooth, dippable consistency. Taste and adjust wasabi or lime to preference.

On a large platter arrange a selection: 6 dumplings, 1 spring roll (cut in half on the bias if desired), and 1 crab cake per 2 guests (for this recipe arrange 2 crab cakes on platter). Place small bowls of soy dipping sauce and wasabi-lime aïoli alongside. Garnish platter with microgreens or cilantro and lime wedges. Serve immediately while items are hot and crisp.