Steamed Pork and Mushroom Shumai

What you will need:

Filling:

1 1-1/2 inch piece of ginger

5 shiitake mushrooms

1 scallion, finely chopped

¼ lb ground pork

1 Tbsp light soy sauce

1 Tbsp rice wine or dry sherry

1 tsp Patricia and Paul Toasted Sesame EVOO

2 tsp cornstarch

Sea salt and freshly ground pepper

Dumplings:

12 to 14 square wonton wrappers

1 large egg, lightly beaten

Dried goji berries or frozen peas and carrots, for topping (optional)

Patricia and Paul Mild EVOO

Sauce:

1 Tbsp Asian chile paste (such a sambal oelek)

2 Tbsp light soy sauce

Preparation:

Make the filling: Peel the ginger then grate 1 Tbsp. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, wine, Toasted Sesame EVOO and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.

Form the dumplings: Place a damp paper town over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.

Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 tsp filling, and then pat the filling down with the back of a spoon.

Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.

Top the dumpling with the dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.

Steam the dumplings: Cut out a round parchment paper to fit in a bamboo steamer and punch holes in the paper to let stem through. Line the steamer with the parchment and brush with Mild EVOO; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.

Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.