Savory Asian Stuffed Mushrooms Recipe
A silky, savory appetizer featuring juicy ground pork tucked into earthy shiitake mushrooms, finished with a glossy hong shao glaze. Perfect for dim sum nights at home.
Equipment
- 8 inch nonstick pan
- Small bowl
- Kitchen scissors or knife
- Pot for blanching
Ingredients
Main Ingredients:
- 1/2 lb fresh shiitake mushrooms about 10
- 1 tablespoon vegetable oil
- 1/2 cup water
- 2 1/2 teaspoon sugar
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon starch water mix 1 tablespoon corn or tapioca starch with 3 tablespoons water
Meat mix:
- 0.3 lb ground pork
- 1 green onion minced
- 1 teaspoon Chinese Shaoxing cooking wine
- 1/4 teaspoon kosher salt or 1/8 teaspoon table salt
- 1/4 teaspoon light soy sauce
- 1/4 teaspoon dark soy sauce
- 1/4 teaspoon sugar
- 3 tablespoons water
- 1 tablespoon starch water mixing 1 tablespoon corn or tapioca starch with 3 tablespoons water
Vegetable (optional):
- Any green leafy vegetable mild taste, little cooking time, such as Shanghai baby bok choy, snow pea tips, napa cabbage, or spinach
Instructions
Mix the Filling and Let It Marinate
- In a small bowl, combine the ground pork with the green onion, Shaoxing wine, salt, light soy sauce, dark soy sauce, sugar, and 3 tablespoons of water. Mix firmly until the meat looks cohesive and slightly tacky.
- Stir in 1 tablespoon of starch water until it disappears into the meat. Let the mixture rest on the counter for at least 10 minutes to ensure the filling is juicy and bouncy.
Prep the Mushrooms and Optional Greens
- Gently wipe the shiitake mushrooms with a damp paper towel. Trim off the stems with a knife or scissors, keeping the caps ready for stuffing.
- If using greens, bring a pot of water to a boil. Add the vegetables and a few drops of vegetable oil, then blanch for 3 minutes until bright.
- Cool the greens in cold water, drain well, and lay them in a single layer on a flat plate to serve as a base for the mushrooms.
Stuff, Sear, and Red-Braise
- Spoon a ball of filling into each shiitake cap. Press the meat all the way to the rim to seal it, shaping a gentle mound on top.
- Heat 1 tablespoon of vegetable oil in an 8 inch nonstick pan over medium heat. Place mushrooms meat-side down and sear for 1 minute until lightly golden and set.
- Flip the mushrooms meat-side up. Add 1/2 cup water, 2 1/2 teaspoons sugar, 1 teaspoon light soy sauce, and 1 teaspoon dark soy sauce. Bring to a boil, cover, and simmer on medium-low for 5 minutes.
Thicken the Glaze and Serve
- Transfer the mushrooms to the prepared greens or a plate. Keep the liquid in the pan and bring it to a gentle bubble over medium heat.
- Stir the starch water and add 1 to 2 teaspoons to the simmering liquid. Whisk until glossy and thickened, then spoon the glaze over the mushrooms and serve immediately.
Notes
Safety Tip: Always cook the pork filling to an internal temperature of 160°F (71°C) to ensure it is safe to eat while remaining juicy.
Cooking Technique: Press the meat mixture firmly to the mushroom rim to create a seal. This prevents the filling from detaching as the shiitakes shrink during the braising process.
Ingredient Tip: If using dried shiitake mushrooms, soak them for at least 2 hours and use the soaking liquid instead of plain water for a deeper umami flavor.
Storage & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat by steaming for 3 to 5 minutes to maintain the velvety texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 165kcalCarbohydrates: 9gProtein: 8gFat: 11gSaturated Fat: 3.5gCholesterol: 22mgSodium: 420mgPotassium: 210mgFiber: 1.2gSugar: 4.5gVitamin A: 2IUVitamin C: 3mgCalcium: 15mgIron: 1mg
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