Combine ground pork and remaining ingrediets. Mix well to form a paste. With the cap side down, stuff each mushroom with a small amount of the pork mixture. Be sure to seal the mixture to the mushroom by going around and smoothing it over the edge of the mushroom. If you do not seal it, the mixture will pull together and separate from the mushroom.
Line a steamer with a few Napa cabbage leaves. Place the mushrooms on the cabbage and steam over boilind water for 15 minutes. Allow to rest 5 minutes. Arrange on a serving plate, or place 2 mushrooms on an individual dish, drizzle with a little sesame oil and garnish with sliced green onion.
This makes a great appetizer or Dim Sum dish. They can be made ahead and steamed at the last minute. Choose smaller mushrooms so that they are easier to pick up with chopsticks!
Use wheat-free tamari in place of soy sauce if you need to avoid wheat
Copyright Kathy Przywara 2005
This could be made with ground chicken or paste or shrimp paste.
The water chestnut starch can be replaced with any safe starch such as cornstarch, arrowroot, or lotus root stach.
Use wheat-free tamari if you need to make this recipe wheat-free.
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