Shiitake Oyster Mushrooms Dumplings Recipes

THE BEST SAUTéED MUSHROOMS RECIPE

Steps:

• Preheat a 12-inch cast iron skillet on the stovetop for five minutes over high heat. Meanwhile, wipe any dirt off the mushrooms with a paper towel and, if you like (and your mushrooms are whole), rinse under running water and spin dry. Remove stems from shiitakes and oyster mushrooms and trim a slice of the stem end off the baby bellas. Slice baby bellas and shiitakes about 1/4-inch thick and cut oyster mushrooms into small bite-sized pieces.
• Add butter to pan. When melted and bubbly, add mushrooms and toss to coat. Cook, stirring only occasionally, for about 10 minutes, until well browned in plenty of spots. Stir in salt and pepper to taste and garnish with parsley if you like.

BOK CHOY WITH SHIITAKES AND OYSTER SAUCE

Steps:

• Soak shiitakes in one cup of very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
• Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic if you are using it, reconstituted mushrooms, and about 1/4 cup reserved mushroom water. Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
• Meanwhile, in a small skillet heat remaining 2 tablespoons oil; sauté fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
• Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.

MUSHROOM DUMPLINGS

Steps:

• Heat oil in a large skillet over medium heat until hot. Add ginger and garlic. Stir until fragrant, about 1 minute. Add bamboo shoots, brown mushrooms, king oyster mushrooms, and tofu. Sprinkle the salt over those ingredients. Cook and stir until the mushrooms release their liquid, that liquid evaporates, and the mixture is nearly dry, about 7 minutes. Add the Shaoxing wine and soy sauce and stir, scraping up any bits that are stuck to the skillet, for 1-2 minutes, until the liquid is absorbed.
• Transfer the filling mixture from the skillet or a plate to cool. You can stir the mixture to speed this process up. Once the mixture is no longer steaming, stir in the green onion, nutritional yeast, and sesame oil.
• Set up a dumpling wrapping station with the bowl of filling, a small spoon, a small bowl of water, the stack of dumpling wrappers, and a plate or tray to hold the finished dumplings. Place a damp paper towel over both the dumpling wrappers and the finished dumplings so they don't dry out.
• Wrap the dumplings one at a time. Hold the wrapper in your left hand and use your right hand to spoon an appropriate amount of filling and place it in the center of the wrapper. Put the spoon down and carefully use your right hand to fold the wrapper in half and pinch the edges of the wrapper together as shown. Press firmly so that the wrapper binds together at this point. Then use both hands, as you like, to press the edges together to seal the filling inside. You can form pleats if you want, but they are not necessary. If the first wrapper does not bind to itself very well, you can dip your right index finger in the bowl of water and use it to moisten the edge of the wrapper. Throughout the process, be careful not to let any of the filling get too close to the edge of the wrapper.
• Once all the dumplings have been wrapped, you can either freeze them or cook them.
• To cook the dumplings, heat 2 to 3 tablespoons of oil in a nonstick skillet over medium heat until hot. Add the dumplings in a single layer. Cook until the bottom side turns golden brown, 1 to 2 minutes. Flip the dumplings, add 2 tablespoons water, and cover. Cook for another 1 to 2 minutes, until the bottom turns golden brown.
• Depending on how many dumplings you make and on the size of your skillet, you may need to fry them in batches.
• The method for cooking frozen dumplings is the same as above, but you'll need to add more water, about 1/4 cup, and steam them covered for longer, 5-6 minutes total.

SHIITAKE & OYSTER MUSHROOMS DUMPLINGS

Steps:

• Heat the sesame oil in a large pan over medium-low heat. Add in the garlic, stir with a large wooden spoon, and cook for 1 minute or until fragrant and just barely golden. Add in the mushrooms and sea salt, and cook for 12 to 14 minutes or until the mushrooms are tender and golden and most of the liquid has evaporated, stirring occasionally. Add the scallions, stir, and cook for another 2-3 minutes or until tender. Season to taste (I add an additional 1/8 teaspoon sea salt).
• Prepare a clean work surface (e.g., cutting board), and have the following within reach: the dumpling wrappers, a small bowl filled with water, and a small pan lined with parchment paper.
• One at a time, place the wrappers on the work surface, fill with a 1/2 tablespoon of the filling (resist the urge to overfill), dip your fingers in the water, wet the edge of the wrapper, fold over, and press edges together to seal. Place on the pan, and repeat until filling is gone. To keep them from drying out as you're working, place a damp cloth over the filled dumplings.
• There are two options for cooking: pan-fry and then steam (potstickers) or steam (dumplings). To make potstickers: add about 1 tablespoon of refined coconut oil to a large skillet (enough to coat the bottom of the pan) over medium-high heat. Add the dumplings in a single layer, being careful not to crowd the pan. Cook for 2 to 3 minutes or until the bottoms have developed a golden-brown crust. Then, pour 1/4 cup water into the pan, immediately cover the pan with a tight-fitting lid, and steam for 4 to 5 minutes. You'll know they're ready when the water has absorbed, and the wrappers become translucent. Use tongs to carefully remove the potstickers from the pan and place on a plate or platter. Repeat until all potstickers are cooked, and serve alongside the chili-garlic sauce. To make dumplings: add the dumplings to a steamer or steamer basket, and steam for 8 to 10 minutes or until the wrappers become translucent. Carefully remove the dumplings from the steamer and place on a plate or platter. Repeat until all dumplings are cooked, and serve alongside the chili-garlic sauce.
• Add rice vinegar, tamari, and chili-garlic sauce, to taste, to a small bowl, and whisk together. Adjust according to preferences, and serve alongside the dumplings.