Ingredients
- 1 tablespoon soy sauce, plus additional, for dipping
- 1 teaspoon sesame oil
- 1/4 pound shiitake mushrooms, stemmed and caps wiped clean
- 1/2 pound ground pork
- 1 egg white
- 2 scallions, finely chopped
- 2 teaspoons cornstarch
- 1 teaspoon freshly grated ginger root
- 1 teaspoon mirin or sherry
- pinch kosher salt
- large pinch ground white pepper
- 24 (3-inch) round gyozo or wonton wrappers, or (4-inch) square wrappers, cut into 3-inch rounds
- Bok choy, cabbage, or lettuce leaves, for lining the steamer, optional
Preparation
Step 1
1. Preheat the broiler. Arrange an oven rack six inches from the heat source.
2. In a bowl, whisk together the soy sauce and sesame oil. Place the mushroom caps on a baking sheet. Brush both sides lightly with the soy sauce mixture (reserve what's left for the pork mixture). Broil the mushrooms, turning once halfway through, until golden brown and almost dry to the touch, about 8 minutes. Let cool slightly; finely chop the mushrooms.
3. In a large bowl, combine the remaining soy mixture, mushrooms, pork, egg white, scallions, cornstarch, ginger, mirin or sherry, salt and pepper; mix well.
4. LIn a baking sheet with parchment. Place a gyoza or wonton wrapper on a clean work surface. Brush the tops of the wrappers lightly with water. Place a scant tablespoon of pork mixture in the center of the wrapper. Pinch the edges up around the filling, leaving the top open. Transfer the finished dumpling to the lined baking sheet; repeat with the remaining dumplings.
5. Fill a large pot with 1/2 inch water. Place a steamer basket inside the pot (it should just fit); line the basket with bok choy, cabbage, or lettuce leave, if desired, to prevent sticking. Arrange the dumplings in a single layer inside the basket (cook the dumplings in batches if they do not all fit). Steam the dumplings, covered, over high heat, until the pork is cooked through, about 15 minutes. Transfer to a platter and serve with additional soy sauce for dipping.
.