Steamed Pork-and-Mushroom Shumai

• 1 1 1/2-inch piece gingerginger
• 5 shiitake mushroomsshiitake-mushroom
• 1 scallion, finely choppedscallion
• 1/4 pound ground porkground-pork
• 1 tablespoon light soy saucesoy-sauce
• 1 tablespoon Shaoxing rice wine or dry sherrysherry
• 1 teaspoon toasted sesame oiltoasted-sesame-oil
• 2 teaspoons cornstarchcornstarch
• Sea salt and freshly ground pepperpepper
• 12 to 14 square wonton wrappers
• 1 large egg, lightly beatenegg
• Dried goji berries or frozen peas and carrots, for topping (optional)carrot
• Vegetable oil, for brushingvegetable-oil
• 1 tablespoon Asian chile paste (such as sambal oelek)
• 2 tablespoons light soy saucesoy-sauce

1. 01Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
2. 02Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
3. 03Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
4. 04Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
5. 05Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
6. 06Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.

Calories

146 kcal

Protein

6 g

Fat

4 g

Saturated fat

1 g

Carbs

21 g

Fiber

1 g

Sugar

0 g

Sodium

313 mg

Cholesterol

23 mg

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