8 Dried "jyo" black mushrooms
8 Large button mushrooms
2 cup Stock
1 Piece star anise
1/2 tsp Sichuan peppercorns
SAUCES
1/2 cup Plum sauce
1 tbsp Warm water
2 tbsp Dry mustard
3 tbsp Water
1/2 tsp White vinegar
1 tsp Thin soy sauce
FILLING
1 lb Fatty pork shoulder
1/2 tsp Cornstarch
1 tsp Water
1 tsp Oyster sauce
1 tsp Dark soy sauce
1/4 tsp Black pepper
2 Green onions, minced
1/4 tsp Fresh ginger, minced
1 tsp Chinese parsley, minced
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Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1 hour. Add star anise and peppercorns to stock. Stew button mustrooms in stock for 30 minutes; remove from stock; discard mushroom stems. Strain stock for use in another dish. Mix plum sauce with warm water in dip saucer, cover & reserve. Make a paste of dry mustard & water; cover & let marry for 30 minutes; then add white vinegar & thin soy sauce.
Filling: Finely chop pork shoulder. Mix cornstarch & water; add oyster sauce, soy sauce & black pepper. Add chopped pork; work with your fingers into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to stand in covered bowl for 30 minutes. Mound about 1 1/2 teaspoons of filling on each mushroom. Arrange on serving plate.
Steaming: In steamer, bring water to rapid boil first; steam "jyo" mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan to reheat before serving, steam for 5 minutes less, then reheat for 10 minutes.
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