Sunday, 12 August 2012

Steam Mushroom Dumplings with Dried Shrimp

This recipe was in my mind for the past month.  Is a sort of "dim sum" (Chinese  small-bite food) or what we call as snack.  Normally, mushroom dumplings will prepared with others stuffed food that used minced meat or fish paste or mixture of both like - stuff tofu, stuff okra, stuff eggplant, etc or all these will be categorized under a very popular Chinese food in Malaysia named "Yong Tau Foo" or stuffed food, whereby all these stuffed food will be deep-fried before it serve in a bowl of clear soup or in another way is to deep it with special-made gravy processed from yellow beans or chili sauce.

As both Simon and myself are heading to a healthy lifestyle so I have decided to make some changes on the dish and make sure we won't miss out any delicious food at the same time.  I have changed the conventional way deep-frying to steaming.  Steaming is wonderful way of cooking that promise you that food that you cook will not lost its nutrients and of course it will keep the original taste of the food at the same time.  How wonderful it is!

Is a quite simple and easy method of dish.  I choose minced lean pork and blended it together with others ingredient to form a smooth and moist paste.  To make it more tastier, I have added in with chopped dried shrimp into the paste.  Hope you will like it!


500gm minced lean pork
10gm corn flour
50gm dried shrimps, soaked and chopped finely
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp ground pepper
50gm spring onions or scallions, thinly sliced 
100gm dried Chinese mushrooms, soaked until soften, removed stems
Some sliced Bird's eye chilies and scallions for garnishing 


  • Use a meat blender or mixer to blend minced meat, corn flour, dried shrimp, sesame oil, soy sauce, ground pepper, sliced onions to form a moist paste.
  • Stuff the underside of each mushroom until a mound forms.  Repeat until mushrooms or paste are used up.
  • When done, steam for 10 - 15 minutes.
  • Garnish with chili and scallion bits.
  • Served when it still hot.


  1. This is such an interesting mushroom recipe! A definite one to-try, without the shrimp though, I don´t like them! Have a nice sunday!

    1. Thanks Paula. You may substitute the dried shrimps with fresh shrimps or go without it! Happy trying!