Juicy Shiitake Shumai: Stuffed Mushrooms Steamed to Umami Perfection

Steps

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1. 1
   Use scissors to snip off the shiitake mushroom stems, then trim away the tough base of the stems and discard.
   ▶ ≈0:21
2. 2
   Finely chop two of the shiitake stems (slice thin, stack, then dice) to add texture to the meat filling later; the other two stems can be sliced into strips for other dishes like stir-fry or tempura.
   ▶ ≈0:46
3. 3
   Cut the cabbage and napa cabbage into bite-sized pieces and arrange them in the bottom of a frying pan; set the komatsuna aside to add later so it keeps its vibrant color.
   ▶ ≈1:20
4. 4
   In a bowl, combine the ground pork with soy sauce, oyster sauce, sake, sugar, grated ginger, sesame oil, pepper, and the chopped shiitake stems, then mix until the mixture becomes sticky and cohesive.
   ▶ ≈1:35
5. 5
   Push the meat mixture to one side of the bowl, add the chopped onion to the empty space, then sprinkle with potato starch and toss to coat, which helps the onion retain moisture.
   ▶ ≈2:23
6. 6
   Gently fold the onion into the meat mixture without stirring too vigorously, to avoid crushing the onion and losing the starch coating, which would make the filling watery. Then divide the meat mixture into four equal portions.
   ▶ ≈2:43
7. 7
   Lightly dust the underside of each shiitake mushroom cap with flour to help the meat filling adhere firmly.
   ▶ ≈3:14
8. 8
   Place one portion of the meat mixture onto a mushroom cap and press down gently, moistening your fingertips with water for a smooth finish, and pressing the filling slightly into the cap so it stays in place during steaming. Repeat with the remaining mushrooms.
   ▶ ≈3:29
9. 9
   Arrange the stuffed mushrooms with space between them on top of the cabbage and napa cabbage in the pan, avoiding overcrowding so they cook evenly.
   ▶ ≈4:18
10. 10
    Add about 120ml of water, cover with a lid, and heat on high until steam is escaping strongly from the vent hole, then lower the heat slightly and steam for about 6 minutes.
    ▶ ≈4:34
11. 11
    Just before turning off the heat, flip the cabbage, quickly add the komatsuna, and cover again until it softens; add more water if it runs low, and be careful not to overcook, as the mushrooms will shrink.
    ▶ ≈5:17
12. 12
    Serve the piping-hot shiitake shumai on a plate with your favorite dipping sauce, such as ponzu or karashi vinegar soy sauce, making sure the pork is fully cooked before eating.
    ▶ ≈5:47