Shiitake Shu-mai (Japanese pork-based-mushroom-infused dimsum)
Even your 3-year old kid can make this type of recipe…dimsum & dumpling.
It’s the easiest in the world as long as you don’t concoct thus “blind-foldedly” add anything
…repeat anything, that goes into your mind. If you do-it’s tragedy.
Go ahead with your usual ground pork. Just add the simplest ingredients: salt, sugar, MSG (optional),
ground black pepper, ground carrots, ground turnips (optional) and sesame oil.
Instead of plain tap water, add “pre-cut shiitake mushroom” into it. Soak for 30 minutes.
Add in ALL ingredients plus the mushroom water with cut mushrooms.
Exercise your arm and grip. Give it a big tumbling and tossing.
Using “molo” or “siomai” or “wanton” (though this type is a bit thick) wrapper form as you would like them to look.
Over boiling water, steam for 5 minutes. Done.
For the best of heaven, enjoy with soy sauce-fried garlic-fried chili pepper-“calamansi” dip.
(Click here to email me should you have further questions)
It’s the easiest in the world as long as you don’t concoct thus “blind-foldedly” add anything
…repeat anything, that goes into your mind. If you do-it’s tragedy.
Go ahead with your usual ground pork. Just add the simplest ingredients: salt, sugar, MSG (optional),
ground black pepper, ground carrots, ground turnips (optional) and sesame oil.
Instead of plain tap water, add “pre-cut shiitake mushroom” into it. Soak for 30 minutes.
Add in ALL ingredients plus the mushroom water with cut mushrooms.
Exercise your arm and grip. Give it a big tumbling and tossing.
Using “molo” or “siomai” or “wanton” (though this type is a bit thick) wrapper form as you would like them to look.
Over boiling water, steam for 5 minutes. Done.
For the best of heaven, enjoy with soy sauce-fried garlic-fried chili pepper-“calamansi” dip.
(Click here to email me should you have further questions)
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