Steamed Pork-and-Mushroom Shumai<\/p>\n
Recipe courtesy Ching-He Huang for Food Network Magazine<\/p>\n
Prep Time:
\n1 hr 0 min
\nInactive Prep Time:
\n—
\nCook Time:
\n10 min<\/p>\n
Level:
\nEasy<\/p>\n
Serves:
\n12 to 14 dumplings<\/p>\n
Ingredients
\nFor the filling:<\/p>\n
1 1 1\/2-inch piece ginger
\n5 shiitake mushrooms
\n1 scallion, finely chopped
\n1\/4 pound ground pork
\n1 tablespoon light soy sauce
\n1 tablespoon Shaoxing rice wine or dry sherry
\n1 teaspoon toasted sesame oil
\n2 teaspoons cornstarch
\nSea salt and freshly ground pepper<\/p>\n
For the dumplings:<\/p>\n
12 to 14 square wonton wrappers
\n1 large egg, lightly beaten
\nDried goji berries or frozen peas and carrots, for topping (optional)
\nVegetable oil, for brushing<\/p>\n
For the sauce:<\/p>\n
1 tablespoon Asian chile paste (such as sambal oelek)
\n2 tablespoons light soy sauce<\/p>\n
Directions<\/p>\n
Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.<\/p>\n
Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.<\/p>\n
Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.<\/p>\n
Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.<\/p>\n
Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.<\/p>\n
Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.<\/p>\n
Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.<\/p>\n
Photograph by Eric Wolfinger<\/p>\n
Read more at: http:\/\/www.foodnetwork.com\/food\/cda\/recipe_print\/0,1946,FOOD_9936_678840_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback<\/p>\n","protected":false},"excerpt":{"rendered":"
Steamed Pork-and-Mushroom Shumai Recipe courtesy Ching-He Huang for Food Network Magazine Prep Time: 1 hr 0 min Inactive Prep Time: — Cook Time: 10 min Level: Easy Serves: 12 to 14 dumplings Ingredients For the filling: 1 1 1\/2-inch piece … Continue reading