How To Make Chinese Stuffed Mushrooms
Chinese stuffed mushrooms are the perfect bite-sized pieces to serve as a light meal or appetizer for any occasion like Chinese New Year. The center of the shiitake mushrooms is stuffed with a juicy pork-based filling mixed with finely chopped vegetables and seasoned to perfection. You can customize the filling according to your liking, whether you like it savory, meaty, or all-veggie.
Ingredients
- 15 to 20 fresh shiitake mushrooms stems separated for the filling
Filling: Adjust the seasonings to taste.
- 200 g minced pork
- 1 tsp of salt
- 1 tbsp of cooking wine
- 1 tbsp of light soy sauce to taste
- ½ tsp of chicken bouillon powder
- ½ tsp of white pepper
- 1 tsp of cornstarch
- 1 egg white
- 2 tbsp of chopped green onion
- 1 tsp of minced ginger
- 1 tbsp of finely chopped carrots
- Shiitake mushroom stems finely chopped
- 1 tbsp of sesame oil
- Flour
- A drizzle of light soy sauce
- Chopped green onions
- Chopped red peppers
- A drizzle of hot oil
Instructions
- Clean the shiitake mushrooms by removing dirt on the surface using a damp paper towel. If using dried shiitake mushrooms, rehydrate them by soaking them in hot water.
- Remove the mushroom stems using a knife or kitchen scissors. Then, finely chop the mushroom stems and set aside. In this step, you can also finely chop the green onions, ginger, and carrots for the filling.
- In a bowl, mix minced pork with salt, cooking wine, light soy sauce, chicken bouillon powder, white pepper, cornstarch, and egg white. Adjust to taste.
- Add chopped green onions, minced ginger, finely chopped carrots, and chopped mushroom stems to the mixture. Stir well.
- Finally, add sesame oil to the filling and mix well.
- Sprinkle some flour on the shiitake mushrooms.
- Fill each mushroom cap with a spoonful of the meat mixture, pressing it down gently and smoothing the edges. It is important that the filling is well-compressed onto the mushroom caps so that it does not easily fall off.
- Heat oil in a pan and fry the stuffed mushrooms until golden brown on the sides. Fry the filling side first, then turn over to fry the caps.
- Transfer the mushrooms to a heat-resistant plate and bring a pot of water to a boil. Steam them over medium heat for 12 minutes.
- Once steamed, drizzle light soy sauce and garnish with chopped green onions and red peppers. Finish the recipe by pouring hot oil over the mushrooms. Serve this dish while hot and fresh!
Video
Nutrition
Calories: 793kcalCarbohydrates: 22gProtein: 44gFat: 58gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 25gCholesterol: 144mgSodium: 3763mgPotassium: 1397mgFiber: 6gSugar: 7gVitamin A: 2640IUVitamin C: 5mgCalcium: 59mgIron: 3mg
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