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If not already done, rehydrate the dried shiitake mushrooms by placing them in a bowl and covering them with hot water. Let them soak for at least 30 minutes, or until softened. Once soft, remove the stems and finely chop the mushroom caps. Reserve 1/2 cup of the soaking liquid, straining it to remove any debris.

In a medium bowl, combine the strained shiitake mushroom soaking liquid, soy sauce, chicken powder, and brown sugar. Whisk until the sugar and chicken powder are fully dissolved. Set aside.

In a large mixing bowl, combine the ground pork, chopped rehydrated shiitake mushrooms, chopped green onions, and shredded daikon radish. Pour the prepared seasoning liquid over the filling ingredients.

Using a gloved hand or a sturdy spoon, thoroughly mix and knead the filling mixture for 3 to 5 minutes until it becomes sticky and cohesive, ensuring all the liquid is fully incorporated into the meat.

Lightly grease a heatproof casserole dish (approximately 8x8 inches or similar size, suitable for steaming). Spread approximately one-third of the meat filling mixture evenly into the bottom of the dish.

Arrange 8 to 10 square wonton wrappers over the first layer of filling, overlapping slightly if necessary, to cover the surface completely.

Spread the remaining two-thirds of the meat filling evenly over the wonton wrappers, smoothing it out to create an even layer.

Cover the top meat layer with the remaining 8 to 10 square wonton wrappers, again overlapping as needed to cover the surface.

Brush some of the remaining seasoning liquid (if any is left in the bowl from step 2, or use a little water mixed with a pinch of soy sauce) lightly over the top layer of wonton wrappers to moisten them.

Prepare your steamer: Place a steaming rack in a large pot or wok and add about 1 inch of water. Bring the water to a rolling boil over high heat. Carefully place the assembled casserole dish onto the steaming rack.

Cover the casserole dish tightly with aluminum foil, then cover the pot/wok with its lid. Steam on high heat for 15 minutes, or until the pork filling is cooked through and the wrappers are tender.

Carefully remove the casserole from the steamer. Let it rest for a few minutes before slicing into squares or wedges. Serve hot with your favorite dipping sauce, such as black vinegar with ginger.


If not already done, rehydrate the dried shiitake mushrooms by placing them in a bowl and covering them with hot water. Let them soak for at least 30 minutes, or until softened. Once soft, remove the stems and finely chop the mushroom caps. Reserve 1/2 cup of the soaking liquid, straining it to remove any debris.

In a medium bowl, combine the strained shiitake mushroom soaking liquid, soy sauce, chicken powder, and brown sugar. Whisk until the sugar and chicken powder are fully dissolved. Set aside.

In a large mixing bowl, combine the ground pork, chopped rehydrated shiitake mushrooms, chopped green onions, and shredded daikon radish. Pour the prepared seasoning liquid over the filling ingredients.

Using a gloved hand or a sturdy spoon, thoroughly mix and knead the filling mixture for 3 to 5 minutes until it becomes sticky and cohesive, ensuring all the liquid is fully incorporated into the meat.

Lightly grease a heatproof casserole dish (approximately 8x8 inches or similar size, suitable for steaming). Spread approximately one-third of the meat filling mixture evenly into the bottom of the dish.

Arrange 8 to 10 square wonton wrappers over the first layer of filling, overlapping slightly if necessary, to cover the surface completely.

Spread the remaining two-thirds of the meat filling evenly over the wonton wrappers, smoothing it out to create an even layer.

Cover the top meat layer with the remaining 8 to 10 square wonton wrappers, again overlapping as needed to cover the surface.

Brush some of the remaining seasoning liquid (if any is left in the bowl from step 2, or use a little water mixed with a pinch of soy sauce) lightly over the top layer of wonton wrappers to moisten them.

Prepare your steamer: Place a steaming rack in a large pot or wok and add about 1 inch of water. Bring the water to a rolling boil over high heat. Carefully place the assembled casserole dish onto the steaming rack.

Cover the casserole dish tightly with aluminum foil, then cover the pot/wok with its lid. Steam on high heat for 15 minutes, or until the pork filling is cooked through and the wrappers are tender.

Carefully remove the casserole from the steamer. Let it rest for a few minutes before slicing into squares or wedges. Serve hot with your favorite dipping sauce, such as black vinegar with ginger.
