1Soak shiitake in 200 ml boiling water until soft. Squeeze, mince, and keep the soaking liquid.
2Soak shiitake in 200 ml boiling water until soft. Squeeze, mince, and keep the soaking liquid.
3Soak shiitake in 200 ml boiling water until soft. Squeeze, mince, and keep the soaking liquid.
4Stir Seasoning A into the shiitake soaking liquid; let cool to room temp.
5Stir Seasoning A into the shiitake soaking liquid; let cool to room temp.
6Stir Seasoning A into the shiitake soaking liquid; let cool to room temp.
7In a bowl, add all filling ingredients (start with pork), pour in the seasoned liquid, and knead well until sticky.
8In a bowl, add all filling ingredients (start with pork), pour in the seasoned liquid, and knead well until sticky.
9In a bowl, add all filling ingredients (start with pork), pour in the seasoned liquid, and knead well until sticky.
10Spread 1/3 of the filling in a heatproof dish. Cover the surface with wrappers. Add the rest of the filling, level it, then cover with more wrappers.
11Spread 1/3 of the filling in a heatproof dish. Cover the surface with wrappers. Add the rest of the filling, level it, then cover with more wrappers.
12Spread 1/3 of the filling in a heatproof dish. Cover the surface with wrappers. Add the rest of the filling, level it, then cover with more wrappers.
13Brush the top with the soy–water mix.
14Brush the top with the soy–water mix.
15Brush the top with the soy–water mix.
16Steam on high about 15 min (skillet + lid or foil works) until cooked through.
17Steam on high about 15 min (skillet + lid or foil works) until cooked through.
18Steam on high about 15 min (skillet + lid or foil works) until cooked through.
Ingredients
400 g Ground pork
400 g Ground pork
400 g Ground pork
200 g Bean sprouts finely chopped
200 g Bean sprouts finely chopped
200 g Bean sprouts finely chopped
20 g White leek finely sliced
20 g White leek finely sliced
20 g White leek finely sliced
0.5 tsp Ginger powder
0.5 tsp Ginger powder
0.5 tsp Ginger powder
1 clove Garlic grated
1 clove Garlic grated
1 clove Garlic grated
10 g Dried shiitake rinsed
10 g Dried shiitake rinsed
10 g Dried shiitake rinsed
200 ml Boiling water for soaking
200 ml Boiling water for soaking
200 ml Boiling water for soaking
1.5 tbsp Sake
1.5 tbsp Sake
1.5 tbsp Sake
1 tbsp Soy sauce
1 tbsp Soy sauce
1 tbsp Soy sauce
0.5 tbsp Sesame oil
0.5 tbsp Sesame oil
0.5 tbsp Sesame oil
3 tsp Chinese chicken powder
3 tsp Chinese chicken powder
3 tsp Chinese chicken powder
1.5 tbsp Oyster sauce
1.5 tbsp Oyster sauce
1.5 tbsp Oyster sauce
0.25 tsp Sugar
0.25 tsp Sugar
0.25 tsp Sugar
1 tsp Soy sauce
1 tsp Soy sauce
1 tsp Soy sauce
1 tbsp Water
1 tbsp Water
1 tbsp Water
sheets Wonton or gyoza wrappers
sheets Wonton or gyoza wrappers
sheets Wonton or gyoza wrappers
Equipment
heatproof dishskilletlidfoil
Tips
Slice like a cake and serve with black vinegar + ginger.