We’re making shiitake shumai by stuffing the underside of shiitake mushroom caps with a seasoned meat mixture. We’ll steam them along with some vegetables. The umami and texture of the shiitake mushrooms enhance the dish, making it even more flavorful!
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| Cook Time | 20 minutes |
| Servings |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
80 g Ground Pork 30 g Onions chopped 1 tsp Potato Starch 4 Fresh Shiitake Mushrooms diameter: 7cm/2.8" 1 tsp Soy Sauce 1 tsp Oyster Sauce 1/2 tsp Sake or water 1/4 tsp Sugar 1 tsp Grated Ginger Root Sesame Oil Pepper 120 ml Water approx. 100 g Leaf Vegetables napa cabbage, komatsuna, cabbage, etc Karashi Mustard optional Ponzu Sauce optional Vinegar Soy Sauce optional Cake Flour or All Purpose Flour to firmly attach the meat and mushrooms
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's prepare the shiitake mushrooms. Use scissors to detach the mushroom stems. Using scissors instead of a knife makes it easier and safer.
- Cut off the tough base of the shiitake stems. We won't use this part because it's tough and not very clean.
- Finely chop two of the stems to add them to the meat mixture later.
- Slice them thinly lengthwise, stack them, then cut into thin strips before dicing finely.
- These finely diced shiitake stems will be added to the meat mixture later, adding a pleasant texture.
- The remaining two stems can be cut into thin strips and used for stir-fries or tempura.
- Arrange bite-sized pieces of cabbage and napa cabbage in a frying pan.
- Since we want to preserve the vibrant color of komatsuna spinach, we’ll add it later at a different stage.
- Next, let's make the meat mixture.
- In a bowl, combine the ground pork, soy sauce, oyster sauce, sake, sugar, grated ginger, sesame oil, pepper, and chopped shiitake stems.
- Mix everything well until it becomes gooey.
- You'll know it's ready when the mixture feels slightly sticky and holds together.
- Create some space in the bowl by pushing the meat mixture aside. Add the finely chopped onions to the empty space.
- Add the potato starch to the onions and toss to coat. This will help retain their moisture and prevent the meat from becoming soggy.
- Then, mix the onions thoroughly into the meat mixture. Instead of stirring vigorously, gently fold them together. Otherwise, the onions may get crushed, and the flour coating may come off, making the mixture watery.
- Scrape off any meat sticking to your kitchen gloves and rinse them with water.
- Flatten the meat mixture. Divide the meat mixture into four equal portions.
- Now, let's stuff the shiitake mushrooms. Lightly sprinkle flour on the underside of the shiitake mushroom caps. This will help prevent the meat from separating.
- Take one portion of the meat mixture, place it on a shiitake cap, and gently press it down. Slightly moisten your fingertips with water to create a smooth, clean finish.
- Make sure to press the filling slightly into the mushroom caps. This helps them stay firmly in place during cooking.
- Stuff the remaining mushrooms in the same way. This recipe also works wonderfully with ground chicken!
- By stuffing the shiitake mushrooms with the meat and steaming them, the deep umami of the shiitake blends harmoniously with the rich meat juices, creating an incredibly flavorful dish.
- Let's steam the shiitake shumai. Arrange the stuffed mushrooms with some space between them on top of the cabbage and napa cabbage. Avoid overcrowding the mushrooms; they'll cook evenly when they have room to breathe!
- Add about 120ml (4.06 fl oz) of water, cover with a lid, and turn the burner to high.
- Once strong steam starts escaping from the lid’s vent hole, lower the heat slightly and steam for about 6 minutes.
- Just before turning off the heat, flip the cabbage over.
- Quickly add the komatsuna spinach and cover again.
- Once the komatsuna spinach has softened, the dish is ready.
- Be careful not to overcook, as shiitake mushrooms will shrink. If the water runs low during steaming, add more as needed.
- Serve the piping-hot shiitake shumai on a plate with your favorite dipping sauce, such as ponzu or karashi vinegar soy sauce.
Recipe Notes
This steaming method, which cooks the shumai along with vegetables using a small amount of water, keeps the shumai juicy while allowing the vegetables to absorb the flavors of the shiitake and meat, making both components even more delicious.
The pork must be fully cooked. If you’re unsure, cut one in half to check for doneness.
