Dim Sum Mushrooms Stuffed with Pork and Shrimp


3 medium dry shitake mushrooms
1/4 lb ground pork
1/4 lb ground shrimp
3 scallions minced
2/3 cup cabbage, finely minced
2/3 cup mushroom stems finely chopped
2 tbs soy sauce
1 tbs dry sherry
1 tsp ginger, minced
1/4 tsp sugar
kosher salt and fresh cracked black pepper to taste
2 tbs sesame oil
30 large button mushroom caps, stems removed (chop only the stems finely)
30 large button mushroom caps, stems removed (chop only the stems finely)
Dim Sum are a whole class of Chinese hors d’oeuvres. Hot savory bites that are traditionally eaten with tea. In this recipe, the traditional Dim Sum filling is used to stuff fresh mushroom caps which are then steamed and eaten hot.
  • Soak dried mushrooms in warm water to cover for 20 minutes.
  • Drain squeezing out excess water.
  • Remove tough center cores and discard,
  • Chop the mushrooms fine.
  • Combine the ground pork, chopped shrimp, scallions, cabbage,  minced mushroom stems, soaked dried mushrooms, soy sauce, sherry, ginger, sugar, salt, sesame oil and mix well.
  • Stuff the mushroom caps with the filling, mounding the mixture generously.
  • Shape any leftover filling into little balls.
  • Place a dish cloth over a steamer rack or colander in a large pot containing several inches of boiling water. The steamer should be over the water, not touching.
  • Place the stuffed mushrooms and any of the stuffing that you have made in little balls and steam for 15 to 20 minutes.
  • Serve hot.





25 min


15 min


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