shitake dumplings

PROCEDURE

Soak the dry shitake mushroom over night.

Cut finely the cabbage,the white onion and the garlic and in small cubes the shitake.

On a hot large iron cast with cook till they are crispy the mushrooms in the clarify butter adding salt and pepper.

In a pot roast the onion and garlic with oil and butter till they reach golden color,add the cabbage and sweat it for 40 min till became brown.

Season with salt and pepper.

One ready add the mushrooms,the truffle oil,the truffle pastes and balance the flavor.

Close them in siumai style closing dumplings.


INGREDIENTS

  • Half bag of dry shitake mushrooms

  • 3 Chinese cabbage

  • 3 White onion

  • 5pcs garlic

  • Salt

  • White pepper

  • Butter

  • Normal oil

  • Clarify butter

  • 1 table spoon each truffle oil(white and black)

  • 1tbs white and 2tbs black truffle paste

  • Wonton sheet(green package)

DESCRIPTION FOR CUSTOMERS

Name of the dish:

exact words waiter will announce the dish

FOCUS POINTS FOR CUSTOMERS

Most interesting things about the dish (Provenience main ingredients and/or How to eat it…)

ALLERGENS

Peanuts, Milk, Soy….(NOT NUMBERS)