By Dorothy MJ Ferreria
Of Dorothy’s Cooking School

I remember going to Shanghai in China looking for lumpiang Shanghai and pancit Canton in Canton. Our tourist guide gave me a funny look, as these dishes were not available in these places. Both recipes were actually concocted by the Chinese who settled here in the Philippines.

Our recipe for lumpiang Shanghai is something that can be done in an afternoon. Because of its tediousness in wrapping it is best if you can ask a friend or your hubby to help in the wrapping, a delicious way to bond with your friends or family. In addition the assembled little logs can be frozen and then fried when needed.

Lumpiang Shanghai

6 pieces dried shitake mushrooms
½ kilo ground pork
1/3 cup chopped spring onions
½ teaspoon finely grated ginger
1 teaspoon finely chopped garlic
1 tablespoon fine salt
1 whole egg
½ cup finely chopped canned water chestnuts

100 pieces wonton wrappers
oil for frying

Wash the mushrooms in water and soak in ½ cup water for at least 15 minutes to soften. Once softened, discard the stems and mince the mushroom caps.

Transfer the minced mushrooms to a mixing bowl and add the remaining ingredients. Mix well.

Spoon about a tablespoon of the pork mixture onto each piece of wrapper. Moisten edges with water and roll tightly forming a tight log. Deep fry until golden brown. Serve with vinegar or tomato catsup.

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