Open dumplings "Shumai" with pork and mushrooms, steamed

Ingredients:

For the filling:

• 1 piece (4 cm) ginger
• 5 shiitake mushrooms
• 1 green onion, cut into thin rings
• 120 g of minced pork
• 1 tbsp low-salt soy sauce
• 1 tbsp. l. Shaoxing rice wine or dry sherry
• 1 teaspoon dark sesame oil
• 2 tsp corn or potato starch
• Sea salt and freshly ground pepper

For dumplings:

• 12 - 14 sheets of wonton dough
• 1 large egg, lightly beaten
• Dried goji berries (Wolf's berry) or frozen peas and carrots, for topping (optional)
• Vegetable oil, for greasing

For the sauce:

• 1 tbsp Asian chili paste (Sambal oelek)
• 2 tablespoons light low-salt soy sauce

Preparation:

1. Prepare the filling: Using a tablespoon, peel the ginger, then grate it on a fine grater until you get approximately 1 tablespoon. Clean the mushrooms and chop finely.
2. In a large bowl, combine ginger, mushrooms, green onions, ground pork, soy sauce, rice wine, sesame oil, and cornstarch. Season with salt and pepper. Mix thoroughly with your hands.
3. To form dumplings: Cover the sheets of dough with a damp paper towel to prevent the dough from drying out. Take one sheet of dough and brush it with a small amount of beaten egg.
4. Place your thumb and index finger together to form a ring; place a sheet of dough on top and make an indentation with the finger of your other hand. Place 2 teaspoons of filling inside, then press down with the back of a spoon.
5. Fold the edges of the dough down, leaving the filling exposed. Press the dough around the filling. Smooth the top of the dumpling with the palm of your hand to make the bottom flat.
6. Top with one dried wolfberry or frozen vegetables. Make 12-13 more dumplings with the remaining dough and filling.
7. To prepare steamed shumai dumplings: Cut a circle of parchment paper the size of a bamboo steamer and use a hole punch to make holes for steam to pass through.
8. Place parchment paper in a steamer and grease with vegetable oil; place the dumplings on the paper and cover with a lid.
9. Place the steamer in a wok filled with boiling water, making sure the water doesn't touch the bottom of the steamer. Steam the dumplings for 8-10 minutes, until the filling is cooked through.
10. Make the sauce: Combine the chili paste and soy sauce in a small bowl. Serve with the shumai dumplings.