Before opening Yum Cha Dim Sum Parlor in Chicago, Chef Rodelio Aglibot worked on perfecting authentic Chinese recipes, making a conscious effort to minimize the monosodium glutamate (MSG) prevalent in Chinese-American restaurant dishes. Over the years, MSG has developed a negative public perception, and a number of Aglibot’s customers expressed a sensitivity to the substance. He started by eliminating MSG from the dim sum, substituting more natural flavor enhancers in the dumpling fillings. Ground dried shrimp, for example, contributes the umami, or savory, taste of MSG to pork-and-shrimp-filled shu mai. He also lightens the shu mai filling by aerating it with an electric mixer. “This gives the mixture greater volume and an airy texture, making it more like a mousse than a meatball,” Aglibot says, “and making it more authentically Chinese.”
Yum Cha's Shu Mai
Aglibot roasts sun-dried shrimp, a popular Asian product, in a 300-degree oven, then pulverizes it in a blender. “The shrimp dust intensifies the fresh shrimp flavor in the filling,” he says. Pork, ginger, garlic, sesame oil, sugar and soy sauce also are added. The combined ingredients, says Aglibot, eliminate the need for both MSG and the chicken base previously used.
Smart swaps
| Instead of... | Try this... |
|---|---|
| MSG | Dried shrimp dust |
| Chicken base | Soy sauce |
| Stirring filling with spoon | Beating filling in mixer to aerate |
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.