Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 8 | Dried "jyo" black mushrooms |
| 8 | 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 | Piece star anise |
| ½ teaspoon | Sichuan peppercorns |
| 3 tablespoons | Water |
| ½ teaspoon | White vinegar |
| 1 teaspoon | Thin soy sauce |
| ¼ teaspoon | Black pepper |
| 2 | 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.