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Sew Mai Dumplings
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 1 hr 30 min (includes cooling time).
Active: 30 min.
Yield: 8 to 10 dumplings.

Components.

5 Chinese dried black mushrooms.
3/4 pound (340 grams) coarsely ground pork (pork butt).
1/2 pound (240 grams) shrimp, peeled, deveined, and coarsely sliced.
1 1/2 tablespoons (22 milliliters) oyster sauce.
1 tablespoon (15 milliliters) sesame oil.
2 teaspoons (10 grams) sugar.
1 teaspoon cornstarch.
1/2 teaspoon salt.
Pinch white pepper.
1 package round Hong Kong-style dumpling skins.
Soy sauce, chile garlic sauce and hot mustard, for serving.

Instructions.

For the filling: Reconstitute the mushrooms in hot water for thirty minutes. Wash them, get rid of the stems and chop them into small dice.

In a large bowl, integrate the mushrooms with the pork, shrimp, oyster sauce, sesame oil, sugar, cornstarch, salt and pepper and mix until well combined. (You may also utilize a mixer with a paddle accessory.) Cover the mixture and let it rest for a minimum of 1 hour and approximately over night in the refrigerator.

To assemble the dumplings: Lay a dumpling skin on your work surface area. Location about 2 tablespoons filling in the center. Hold the filling in location with your fingers and utilize the other hand to twist the skin around the filling. While twisting, make certain to flatten the top of the filling into the skin. Place the bottom of the dumpling on the work surface and flatten it out. Repeat this process until all the filling is gone.

Steam the dumplings in a cleaner basket on high heat until prepared through, about 7 minutes.
I love consuming these with soy sauce, chili garlic sauce, and hot mustard.

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Dim Sum 101 with Jet Tila|Ready Jet Cook|Food Network.