The Chinese Mushroom Parcels || 10% curated to steemingcuration
THE CHINESE MUSHROOM PARCEL
INGREDIENTS
- 2 tablespoons of sesame oil
- 2 shallot chopped
- 4 cups shitake or cremini mushrooms chopped
- 1 inch fresh ginger grated
- 2 cups of roughly chopped spinach or bot choy
- 2 tablespoons of soy sauce
- 30-40 rounds of wonton wrappers
- ⅓ cup of raw sesame seed
- 2 spring onions chipped.
PROCEDURES
STEP 1
Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers add the shallot and cook until fragnant and lightly caramelised for 2 minutes.
STEP 2
Add the mushroom, ginger and garlic and cook stirring occasionally until mushroom has cooked down about 5 minutes.
STEP 3
Add the say sauce and large pinch of pepper. Stir in the greens cook another 2-3 minutes until mushroom are caramelised. Remove from heat and cool.
STEP 4
To assemble, spoon 1 tablespoon of filling to each wrapper, brush water around edges of wrapper. Fold edges of wrapper up around the filling and pinch the center to seal. Repeat with the remaining wrappers.
STEP 5
Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.
STEP 6
Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers add the dumpling and cook until the bottom are light golden brown, about 2-3 minutes.
STEP 7
Carefully pour ¼ cup of water into the skillet, it will spatter, so stand abay, immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes, Serve warm.
