Shitake Mushroom Dumplings

Shitake mushrooms are one of my favorite mushrooms, second only to Portobello. It is a very fragrant mushroom, commonly grown on oak logs. It has a deliciously smoky taste and and a chewy texture.

I like it mixed with pasta, sauteed on its own with some garlic and soy sauce, or in dumplings.
Here’s my first crack at Shitake mushroom dumplings.

3 cups shitake mushrooms, minced
2 small carrots, peeled and minced
2 small eggs
1 pack molo wrapper (3 inches square)
1 medium clove garlic, finely chopped
3 tbsp. oyster sauce
1/4 cup soy sauce
1/4 cup sesame oil
3 tbsp butter
salt and pepper

1. Soak shitake mushrooms in water, cut off stems and put in food processor. Mince. Do the same with carrots. Place minced shitake and carrots in a bowl. Chop up garlic, set aside.

2. Heat oil in medium skillet. Sautee garlic until golden brown. Add minced pork and carrots, butter, oyster sauce, salt and pepper, soy sauce, and sesame oil. Fry over medium heat until desired flavor is reached.

3. Place shitake mixture into bowl and let cool for 15 minutes. Place in refrigerator for about 10 minutes to speed up cooling, if you like. When it has cooled somewhat, mix in one small egg. This serves as a binder for the mixture.

4. After mixing in egg, prepare molo wrappers on a clean baking sheet. Place about 1 teaspoon of the mixture in the middle of the molo wrapper. Fold this diagonally to make a triangle. Prepare eggwash consisting of one beaten egg and about 1/4 cup of cold water. Brush the eggwash over the edges of the dumpling to seal filling in.

5. Heat a deep pan with about 7 cups of vegetable oil (or any other oil, just not baby oil). Wait until the oil is extremely hot before placing in the dumplings. Deep-fry until golden brown. Place in a metal strainer. Line a plate with paper towels to absorb the oil. Serve while hot and enjoy with your preferred sauce.

Photos by Nico Servando.


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