Shiitake Shumai
Ingredients: Ground Pork, Onion, chopped, Potato Starch, Fresh Shiitake Mushrooms, Flour · 20 min cook time · 148kcal · ~₩6,450
Ingredients
80g Ground Pork, 30g Onion, chopped, 1tsp Potato Starch, 4개 Fresh Shiitake Mushrooms, 1tsp Flour, 1tsp Soy Sauce, 1tsp Oyster Sauce, 0.5tsp Sake, or water, 0.25tsp Sugar, 1tsp Grated Ginger Root, 1tsp Sesame Oil, 1꼬집 Pepper, 120ml Water, 100g Leaf Vegetables (napa cabbage, komatsuna, cabbage), 1tsp Karashi Mustard, 1tbsp Ponzu Sauce, 1tbsp Vinegar Soy Sauce
Instructions
1. Use scissors to detach the mushroom stems. Cut off the tough base of the shiitake stems. Finely chop two of the stems to add them to the meat mixture later. Slice the remaining two stems thinly lengthwise, stack them, then cut into thin strips and use them for stir-fries or tempura.
2. Arrange bite-sized pieces of cabbage and napa cabbage in a frying pan. Komatsuna spinach will be added later to preserve its vibrant color.
3. In a bowl, combine ground pork, soy sauce, oyster sauce, sake, sugar, grated ginger, sesame oil, pepper, and chopped shiitake stems. Mix everything well until it becomes gooey and sticky. Create some space in the bowl by pushing the meat mixture aside. Add the finely chopped onions to the empty space. Add potato starch to the onions and toss to coat. This will help retain their moisture and prevent the meat from becoming soggy. Then, mix the onions thoroughly into the meat mixture. Gently fold them together to avoid crushing the onions and making the mixture watery. Scrape off any meat sticking to your kitchen gloves and rinse them with water. Flatten the meat mixture. Divide the meat mixture into four equal portions.
4. Lightly sprinkle flour on the underside of the shiitake mushroom caps. This will help prevent the meat from separating. Take one portion of the meat mixture, place it on a shiitake cap, and gently press it down. Slightly moisten your fingertips with water to create a smooth, clean finish. Make sure to press the filling slightly into the mushroom caps. This helps them stay firmly in place during cooking. Stuff the remaining mushrooms in the same way. This recipe also works wonderfully with ground chicken.
5. Arrange the stuffed mushrooms with some space between them on top of the cabbage and napa cabbage in the frying pan. Avoid overcrowding the mushrooms; they will cook evenly when they have room to breathe. Add about 120ml of water. Cover with a lid and turn the burner to high. Once strong steam starts escaping from the lid's vent hole, lower the heat slightly and steam for about 6 minutes. This steaming method, which cooks the shumai along with the vegetables using a small amount of water, keeps the shumai juicy while allowing the vegetables to absorb the flavors of the shiitake and meat, making both components even more delicious. Just before turning off the heat, flip the cabbage over and quickly add the komatsuna spinach. Then cover again. Once the komatsuna spinach has softened, the dish is ready. Be careful not to overcook, as shiitake mushrooms will shrink. If the water runs low during steaming, add more as needed.
6. Serve the piping hot shiitake shumai on a plate with your favorite dipping sauce, such as ponzu or karashi vinegar soy sauce. The umami and texture of the shiitake mushrooms enhance the dish, making it even more flavorful! The pork must be fully cooked. If you are unsure, cut one in half to check for doneness. Good luck in the kitchen!
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