Shiitake Mushroom and Beef Stuffed Dumplings
Shiitake Mushroom and Beef Stuffed Dumplings
Easy to Make [Shiitake Mushroom and Beef Stuffed Dumplings]; How to Make the Basic Sauce
Soft, rehydrated dried shiitake mushrooms are stuffed with savory beef meatballs and then steamed. This dish, ‘[Shiitake Mushroom and Beef Stuffed Dumplings]’, might sound fancy, but it uses simple ingredients and is surprisingly easy and quick to prepare! It’s one of those dishes you can whip up in no time.
Ingredients- 20 Dried Shiitake Mushrooms
- 2 cups Ground Beef (lean cut)
- 1 Onion
- 3 Tbsp Chopped Green Onion
Basic Sauce (Reference: Baek Jong-won’s Recipe)- 1 cup Packed Chopped Green Onion
- 2-3 Chopped Red or Green Chili Peppers (about 1/2 to 1/3 the amount of green onion)
- 1/2 cup Sugar (approx. 100g)
- 1/2 cup Sesame Seeds (approx. 50g)
- 1 Tbsp Minced Garlic
- Appropriate amount of Sesame Oil (2-3 Tbsp)
- Pinch of Gochugaru (Korean chili flakes) (optional)
- 1 cup Soy Sauce (approx. 200ml)
- 1 cup Packed Chopped Green Onion
- 2-3 Chopped Red or Green Chili Peppers (about 1/2 to 1/3 the amount of green onion)
- 1/2 cup Sugar (approx. 100g)
- 1/2 cup Sesame Seeds (approx. 50g)
- 1 Tbsp Minced Garlic
- Appropriate amount of Sesame Oil (2-3 Tbsp)
- Pinch of Gochugaru (Korean chili flakes) (optional)
- 1 cup Soy Sauce (approx. 200ml)
Cooking Instructions
Step 1
Before we begin cooking, let’s first prepare the basic sauce that will be the foundation of our delicious Shiitake Mushroom and Beef Stuffed Dumplings. Mixing all the ingredients now will make the cooking process smoother later on.
Step 2
Rinse the dried shiitake mushrooms thoroughly under running water. Then, soak them in lukewarm water for about 30 minutes to 1 hour until they are fully rehydrated. Once softened, gently squeeze out any excess water. Trim off the tough stems with scissors or a knife and finely chop them. These chopped mushroom stems will be mixed into the beef filling.
Step 3
For the beef filling of the shiitake mushroom dumplings, it’s best to use a lean cut of beef. Using ground beef with about 7% fat content (93% lean) will result in a tender and flavorful meatball.
Step 4
In a large bowl, combine the ground beef, the chopped shiitake mushroom stems, chopped green onions, and finely minced onion. Add a suitable amount of the prepared basic sauce (start with about 2-3 tablespoons) and gently mix everything together with a fork. Avoid overmixing, as this can make the meatballs tough. A gentle mix is key.
Step 5
Carefully stuff the hollowed-out part of each rehydrated shiitake mushroom with the beef mixture, using a spoon or your hands. Don’t overfill, as the mixture might expand and spill out during steaming. Arrange the stuffed mushrooms on a steaming rack. Steam over high heat for 10 minutes once the water is boiling, and your delicious ‘[Shiitake Mushroom and Beef Stuffed Dumplings]’ will be ready.
Step 6
The finished dish will have the beef filling resting on top of the shiitake mushrooms; the filling is not strictly ‘stuck’ to the mushroom. When serving, pick up a piece with chopsticks, making sure to get both the mushroom and the filling, and dip it generously into the sauce. The exquisite aroma from the shiitake mushrooms combined with the savory beef creates a truly wonderful flavor experience.
