Jet is here to help you eat dim sum like a PRO – complete with his take on classic pork and shrimp dumplings!
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
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Sew Mai Dumplings
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 1 hr 30 min (includes chilling time)
Active: 30 min
Yield: 8 to 10 dumplings
Ingredients
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, chile garlic sauce and hot mustard, for serving
Directions
For the filling: Reconstitute the mushrooms in hot water for 30 minutes. Rinse them, remove the stems and chop them into small dice.
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.
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.
Steam the dumplings in a steamer basket on high heat until cooked through, about 7 minutes.
I love eating 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
27 Comments
You should take us on a tour of the knives you use.
👍🙏
Great tips! Thank you
how to make my self don’t eat pork,
Thanks for sharing the tips I have learned a lot all the table manners 😂 I love them
Love Jet Tila, only found him recently. Chef Tila, do you have a Har Gow recipe to share? My husband and son love them.
awesome!!!!! thank you for sharing this recipe!!!!!
Jet is tops in my book. So knowledgeable and willing to share his yummy dishes and tricks of the trade. Many thanks!
I love learning about proper etiquette.
More dim sum pointers. First Cantonese say “ha gow” not “har” and “shiu mai” not siu. They are referred to as king and queen of dim sum. Obviously the third most common dish is char siu bao, the steamed bbq pork buns. Take your time, order slowly, ha gao and shiu mai, eat that, then char siu bao and maybe cheung fan, then maybe some other dumplings. Then at the end you get a veg and egg fried rice, but more unique to Singapore and HK, rather than chao fan (fried rice) get “ee fu noodle” (some times E fu or Yi fu). Braised egg noodle. Then maybe a plate of assorted cut fruit. Again take your time. In HK families spend a few hours at yum cha. It’s three generations at the table with the newspaper, maybe a horse racing form. Then a slow walk through the park.
Forget about being a crappy student, because you are a great teacher my Asian is getting better all the time.
What knife is Chef using? I absolutely LOVE this beautiful knife.
Some of my best friends are Chinese-American and I worked delivering food to help out for a while — I've broken every one of the superstition rules and everyone was super friendly, especially during chefs meal at lunch.
Also, I asked a lot about why __ (I can't remember names) wasn't on the menu, and they just went with "everyone likes what they like." On Saturdays or Sundays we'd crowd around a little TV and watch college football and then NFL when it was lunch or slow, and the Chinese and Mexican cooks would make spaghetti and meatballs at least every two weeks as I'm Italian American.
It was not great — the point is they cared enough to try. They also loved non-authentic Italian-American food as people loved wonderful made with love Chinese-American takeout food! My only advice is stay curious and open minded and it'll all come to you!
I really enjoy the background stories that go along with your cooking lessons. I have not done any steaming. This will be interesting.
Never had these, they look delicious. Thank you.
Dem some nice ones
I mean, a little late to the party and I am not a blacksmith BUT having watched my fair share of Forged n Fire the Damascus pattern in that knife is BEAUTIFUL!
Also, I wonder, due to limited space, I could use the Veggie steamer on my rice cooker to do the same thing as the bamboo ones. I don't really see why not…Hmmmm…challenge accepted! Thanks Jet!
So thankful to have found a professional Chinese chef on YouTube. Plus you have a really cool name😎. Seriously, you are a true pro and an excellent teacher. Suggest you create an Amazon store so we can buy all of those great cooking tools you use, knives, steamers, spider et al.
Don't throw away the shells and tails. Great for stock.
In HK or the mainland they 1st wash the dishes at the table with the tea. Also I've never in my life seen someone in China use the other end of the chopstick to grab food in the middle of the table 🤣🤣
i tried this today , jet thank you, it's delicious.
Where in Puerto Rico can I purchase chef’s Tilas cook book.
I LOVE Asian foods. They're the BEST
your chopping knife – is that a pattern-welded blade?
Wow 😀👍👍👍
Thank you so much for all the tips about tea ad the sticks as well. You are a very lucky man to have a great, loving, and wise grandma. Love all the stories about her. 🙂 Thank you so much for real!
Yo brother Jet, also born, raised and graduated from East Los, tried this recipe today, absolute fire🔥🔥 it was easy to put together and tasted amazing, TY!💯👊