Steamed Mushrooms
Submitted by Barbiedoll
Chinese dried and button mushrooms stuffed with seasoned pork shoulder filling, steamed and served with plum sauce and hot mustard dipping sauces. A classic dim sum appetizer with rich umami flavor.
If you’ve ever loved stuffed mushrooms at a dim sum restaurant, this is the recipe that brings that experience home.
Two types of mushrooms get the royal treatment here: dried Chinese black mushrooms and fresh button caps, both mounded with a savory pork shoulder filling seasoned with oyster sauce, dark soy, ginger, scallions, and cilantro. The buttons stew first in a fragrant stock with star anise and Sichuan peppercorns before being stuffed.
Steam them until the pork is cooked through and serve with plum sauce and a sharp hot mustard dip on the side.
Kitchen Tips
- Soak the dried mushrooms in warm water for at least an hour so they rehydrate completely
- Use fatty pork shoulder for the filling; the fat keeps everything moist and flavorful during steaming
- Work the filling with your fingers until it becomes a thick, cohesive paste that holds its shape on the mushroom caps
- Mix the hot mustard 30 minutes ahead so the heat has time to develop
- These reheat beautifully; just steam for 10 minutes if you’ve prepared them ahead
Ingredients
Directions
Preparation: Wash and soak “jyo” mushrooms in warm water for at least 1 hour.
Add star anise and peppercorns to stock. Stew button mustrooms in stock for 30 minutes; remove from stock; discard mushroom stems.
Strain stock for use in another dish.
Mix plum sauce with warm water in dip saucer, cover and reserve.
Make a paste of dry mustard and water; cover and let marry for 30 minutes; then add white vinegar and thin soy sauce.
Filling: Finely chop pork shoulder.
Mix cornstarch and water; add oyster sauce, soy sauce and black pepper.
Add chopped pork; work with your fingers into thick mixture.
Add onions, ginger and Chinese parsley.
Allow filling to stand in covered bowl for 30 minutes.
Mound about 1½ teaspoons of filling on each mushroom.
Arrange on serving plate.
Steaming: In steamer, bring water to rapid boil first; steam “jyo” mushrooms for 30 minutes; steam buttons for 20 minutes.
Serve.
If you plan to reheat before serving, steam for 5 minutes less, then reheat for 10 minutes.
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