Yield: 8 servings
Measure | Ingredient |
---|---|
8 \N | Dried \"jyo\" black mushrooms |
8 \N | Large button mushrooms |
2 cups | Stock |
½ cup | Plum sauce |
1 tablespoon | Warm water |
2 tablespoons | Dry mustard |
1 pounds | Fatty pork shoulder |
½ teaspoon | Cornstarch |
1 teaspoon | Water |
1 teaspoon | Oyster sauce |
1 teaspoon | Dark soy sauce |
1 \N | Piece star anise |
½ teaspoon | Sichuan peppercorns |
3 tablespoons | Water |
½ teaspoon | White vinegar |
1 teaspoon | Thin soy sauce |
¼ teaspoon | Black pepper |
2 \N | Green onions, minced |
¼ teaspoon | Fresh ginger, minced |
1 teaspoon | Chinese parsley, minced |
SAUCES
FILLING
Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1 hour. Add star anise and peppercorns to stock. Stew button mustrooms in stock for 30 minutes; remove from stock; discard mushroom stems.
Strain stock for use in another dish. Mix plum sauce with warm water in dip saucer, cover & reserve. Make a paste of dry mustard & water; cover & let marry for 30 minutes; then add white vinegar & thin soy sauce.
Filling: Finely chop pork shoulder. Mix cornstarch & water; add oyster sauce, soy sauce & black pepper. Add chopped pork; work with your fingers into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to stand in covered bowl for 30 minutes. Mound about 1½ teaspoons of filling on each mushroom. Arrange on serving plate.
Steaming: In steamer, bring water to rapid boil first; steam "jyo" mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan to reheat before serving, steam for 5 minutes less, then reheat for 10 minutes.