Chinese Stuffed Mushrooms
Submitted by lakersfan01
Crispy deep-fried mushrooms stuffed with savory pork, water chestnuts, and vegetables. These Chinese appetizers are golden and crunchy, perfect for parties. Makes 24.
YIELD
2 dozenPREP
20 minCOOK
20 minREADY
40 minThese aren’t your typical stuffed mushrooms; they’re battered and fried until golden and crispy, with a savory pork filling that’s got crunch from water chestnuts and aromatic depth from ginger and hoisin.
Each mushroom cap becomes a little vessel for the flavorful stuffing before getting a double coating of flour and batter, then a plunge into hot oil.
They emerge crackling crisp on the outside with a tender, juicy center.
Make a batch for your next party and watch them disappear faster than you can fry them.
Pro Tips
- Choose large, firm mushrooms with deep caps for maximum filling space and structural integrity
- Chop the filling ingredients very fine so they bind together properly and cook evenly
- Keep the oil at a steady 375F; too cool and they’ll be greasy, too hot and they’ll burn before cooking through
- Fry in small batches (6-8 at a time) to maintain oil temperature and prevent sticking
Variations
- Use ground chicken or turkey instead of pork for a lighter, less fatty filling
- Add minced shrimp to the pork mixture for luxurious seafood richness
- Serve with sweet chili sauce, soy-ginger dipping sauce, or spicy Chinese mustard for dipping
Ingredients
Directions
FOR MUSHROOMS: Clean mushrooms by wiping with a damp cloth.
Remove stems, chop stems finely and transfer to large bowl.
Finely chop pork, water chestnuts, onions, pepper and celery Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoi sin sauces and egg white. Mix well. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center. Heat oil in wok over high heat until it reaches 375℉ (190℃). Prepare batter. Carefully dip mushrooms in flour then in batter, coating completely. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper. FOR BATTER: Combine cornstarch flour, baking powder and salt in bowl. Blend in milk and water.
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