Shrimp and Mushroom Sui Mei

Shrimp and Mushroom Sui Mei
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ¾ cups thinly sliced shiitake mushroom caps (about 4 ounces)
  • 2 teaspoons dark sesame oil
  • 1 tablespoon dry sherry
  • 2 tablespoons low-sodium soy sauce
  • 3 ½ cups thinly sliced cremini mushrooms (about 6 ounces)
  • 6 peeled and deveined medium shrimp, each cut crosswise into 4 pieces
  • 1 tablespoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce)
  • + 6 more ingredients
    • 2 ½ teaspoons minced peeled ginger
    • 4 large napa (Chinese) cabbage leaves
    • 1 cup thinly sliced green onions
    • 4 ounces peeled and deveined medium shrimp
    • Cooking spray
    • 24 gyoza skins (round wonton wrappers)

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; sauté 8 minutes or until liquid evaporates. Spoon mushrooms into a food processor. Add onions and next 5 ingredients (through 4 ounces shrimp); process 10 seconds or until finely chopped. 2....

View full recipe at My Recipes

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