Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, pork and ear mushrooms shumai. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Pork and Ear Mushrooms Shumai is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Pork and Ear Mushrooms Shumai is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have pork and ear mushrooms shumai using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pork and Ear Mushrooms Shumai:
- Get 1 pack ready-to-use shu mai skin (round shape)
- Get For the fillings:
- Take 500 gr minced pork (or chicken)
- Make ready 200 gr shrimp, chopped
- Prepare 10 gr ear mushrooms, soak in hot water until soft and fluffy, finely chopped
- Get 4 garlic cloves, finely chopped
- Prepare 2 stalks scallions, cut the white part only, finely chopped
- Get 1 Tbsp grated ginger
- Prepare 1 tsp sesame oil
- Get 1 Tbsp soy sauce
- Get 1 tsp salt or according to taste
- Prepare 1/2 tsp ground pepper or to taste
- Get 1 Tbsp cornstarch
- Get 2 egg whites
- Get For the garnish:
- Prepare 1 grated carrot
- Take some peas
Instructions to make Pork and Ear Mushrooms Shumai:
- Combine all filling ingredients in a large bowl. Stir well.
- Place the dough in the middle of the shu mai skin and then shape it. Put a little grated carrot in the middle of shu mai and 1 pea.
- Steam for 20-30 minutes depending on the size of the shu mai.
- Serve warm with tomato sauce or chili sauce! 😋
So that’s going to wrap this up for this special food pork and ear mushrooms shumai recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
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