Chinese steamed stuffed mushrooms, Chinese cuisine
(Shitake with shrimp, steamed)

One thing that I really love about Chinese and oriental cuisine in general is the wide variety of preparations that are presented on the table, especially when it comes to dimsum. And sometimes there's even a little secret that helps increase the look and variety of these appetizers.

Take for example these typical dried mushrooms steamed with a delicate shrimp filling.

In this case, the little secret, already seen with other preparations (meat, however) fried → and steam → It is in a filling also used for the shaumai! For the precision for shaumai shrimp: the filling is the same and, the only variation applied, was the omission of a whole shrimp for decoration. 

Dried mushrooms, shitake, they must be those dry, very fragrant, found for half an hour in warm water and deprived of the stem; the fresh ones, which also lend themselves to many other dishes, including Western ones, in this case lack that particular aroma that makes this specialty completely different from the aforementioned ravioli steamed. 

Ingredients:  

Preparation: 

First, soak the mushrooms in plenty of warm water; if the stems come off easily from dry, remove them. Otherwise, proceed later with the help of a sharp knife: after the first attempts you will succeed perfectly. 
While the mushrooms are softening, prepare the filling: the procedure is the same as described in the preparation of the shaumai shrimp: 
pour spring onion, bamboo and fish into the glass of the mixer, all already coarsely chopped into pieces. 

Add cornstarch, egg white, spices and herbs; blend again. 

Transfer the filling into a container and start with wet hands to form balls of filling more or less the size of a cherry. 

Stuff each mushroom with a ball and stuffing. with a slight pressure of the fingers, it adhere flattening over the entire inner surface. 

Wipe the outside with a drizzle of oil and place them close together in the special bamboo baskets: steaming, over a pot full of boiling water, will take about fifteen minutes. 

Serve accompanied by soy or a mixture of vinegar and soy sauce, to taste. For the delicate taste of these mushrooms, other sauces, spicy or sweet and sour, would not be suitable. 

SUGGESTIONS:

• Recipe, text only: to print or download.
• NOTE: : The fat pork helps to bind the filling, it may be compared to the use that is made in certain homegrown recipes of ham fat. You can use the chest or the belly of the pig. 
• Glutamate: I generally prefer to replace it with granular vegetable broth that, even by containing a little ', also with flavor to the taste of spices and vegetables. 
• And the mixture of this filling, even in a simpler version that does not involve the use of minced shrimp, is also used to stuff fried eggplant slices in batter!

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