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Sew Mai Dumplings

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  • Level: Intermediate
  • Total: 1 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 8 to 10 dumplings
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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 chopped

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, chili garlic sauce and hot mustard, for serving


  1. For the filling: Reconstitute the mushrooms in hot water for 30 minutes. Rinse them, remove the stems and chop them into small dice.
  2. In a large bowl, combine the mushrooms with the pork, shrimp, oyster sauce, sesame oil, sugar, cornstarch, salt and pepper and mix until well combined. (You may also use a mixer with a paddle attachment.) Cover the mixture and let it rest for at least 1 hour and up to overnight in the refrigerator.
  3. To assemble the dumplings: Lay a dumpling skin on your work surface. Place about 2 tablespoons filling in the center. Hold the filling in place with your fingers and use the other hand to twist the skin around the filling. While twisting, make sure 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.
  4. Steam the dumplings in a steamer basket on high heat until cooked through, about 7 minutes.
  5. I love eating these with soy sauce, chili garlic sauce, and hot mustard.