Shiitake Mushroom Dumplings

Dumplings are usually wrapped in wonton wrappers and it is an Asian appetizer. This recipe I have here is made from mushrooms, ground pork and glutinous rice; mushrooms as wrapper and the glutinous rice and ground pork mixture as filling. If you ever wanted to cook something unique, why not try this recipe.

To cook Shiitake mushroom dumplings; Soak rice in cold water for at least 45 minutes or overnight. Drain rice and mix with salt. Remove the stems from the mushrooms and chop the stems. Mix chopped stems with pork, rice wine, sugar, soy sauce and corn starch. Score the backs of the mushrooms, cutting a petal design. Fill the mushroom caps with the meat mixture. Spread the salted rice on a plate and press the filled mushrooms caps into the rice to coat the meat. Spread sesame oil on a heatproof dish and place the filled mushroom caps. Steam for 30 minutes. To see the complete recipe, continue reading.

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How to Cook Shiitake Mushroom Dumplings

Dumplings are usually wrapped in wonton wrappers and it is an Asian appetizer.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer

Cuisine: Asian

Keyword: mushroom dumplings, Shiitake mushrooms

Servings: 6 to 8 pcs

Calories: 123kcal

Author: Manny

Ingredients

• 1/2 cup white glutinous rice malagkit rice
• 1 tsp. salt
• 6 to 8 pcs large shiitake mushrooms
• 1/2 kilo ground pork
• 1 Tbsp. rice wine
• 1 tsp. sugar
• 1 Tbsp. light soy sauce
• 2 Tbsp. cornstarch
• sesame oil

Instructions

How to cook Shiitake Mushroom Dumplings:

• Soak rice in cold water for at least 45 minutes or overnight. Drain rice and mix with salt.
• Remove the stems from the mushrooms and chop the stems.
• Mix chopped stems with pork, rice wine, sugar, soy sauce and corn starch.
• Score the backs of the mushrooms, cutting a petal design.
• Fill the mushroom caps with the meat mixture.
• Spread the salted rice on a plate and press the filled mushrooms caps into the rice to coat the meat.
• Spread sesame oil on a heatproof dish and place the filled mushroom caps.
• Steam for 30 minutes. Serve with dipping sauce of vinegar and soy sauce mixed together.