Rosy Chin

Rosy Chin

Born in Milan on November 3, 1985, Rosy Chin grew up in a family of restaurateurs: her father, Chung Kuang, played a key role in popularizing Chinese cuisine in the Lombard capital. From a young age, she worked in the family’s restaurants, developing a passion for fusion cuisine that blends Eastern and Western elements. Today, she is the owner and chef of Yokohama Sushi Restaurant in Milan, a venue also popular among celebrities.

Ingredients for 12 pieces

The dough:

Pre-made dough wrappers (to save time)

For stuffed:

200g

peeled shrimp
50g

ground pork
2-3g

teaspoon grated ginger
1/2

finely chopped spring onion
2-3g

white pepper
2 cucchiai

Salsa di soia chiara
1 tablesp.

Oyster sauce
To taste

fine salt
1 tablesp.

sesame oil
1 small carton

egg white
1 packet

of potato starch
To taste

Water

Equipment:

Large bowls

3
Chef’s knives

2
Cutting boards

1
Spoon

3
Large non-stick pans with lids

3

Theme: Fusion of Innovation and Tradition

Cooked for us – Shao Mai Shrimp Dumplings

Theme: Fusion of Innovation and Tradition

Preparation:

Stuffed preparation: In a bowl, combine the shrimp, ground pork, ginger, spring onion, white pepper, soy sauce, oyster sauce, salt, sesame oil, egg white, and potato starch. Mix well until the mixture is smooth and homogeneous.
Dumpling assembly: Take a wrapper and place a teaspoon of filling in the center. Fold the wrapper into a flower shape, gently pressing around the neck to allow some of the filling to slightly emerge from the top.

Cooking:

Steam the dumplings for about 8–10 minutes, until fully cooked. Alternatively, pan-fry: brown them lightly with a bit of oil, then add water until it reaches about halfway up the dumplings. Cover with a lid and cook on medium heat for 10–12 minutes. Remove the lid and let the remaining water evaporate during the final minutes.