Shu-mai dumplings

Ingredients:

• 5 Chinese dried black mushrooms
• 340 g coarsely ground pork (from the shoulder)
• 240 g shrimp, peeled, deveined and coarsely chopped
• 1.5 tbsp (22 ml) oyster sauce
• 1 tbsp. l. (15 ml.) sesame oil
• 2 tsp. (10 gr.) sugar
• 1 teaspoon cornstarch
• 0.5 tsp salt
• A pinch of white pepper
• 1 package of round Hong Kong dumpling dough pieces
• Soy sauce, garlic chili sauce and hot mustard for serving

Preparation:

1. Filling:
   
   Soak the mushrooms in hot water for 30 minutes. Rinse them, remove the stems, and finely dice the caps. In a large bowl, combine the mushrooms with the pork, shrimp, oyster sauce, sesame oil, sugar, cornstarch, salt, and pepper. Mix well (you can also use a stand mixer with a paddle attachment). Cover the filling and let it marinate for at least 1 hour or overnight in the refrigerator.
2. Dumplings:
   
   Place a piece of dumpling dough on a work surface. Spoon about 2 tablespoons of filling into the center. Hold the filling in place with your fingers, and with your other hand, wrap the dough around the filling. Make sure the top of the filling fits snugly against the dough.
3. Place the dumpling on a work surface and flatten it slightly. Assemble the remaining dumplings. Steam the dumplings in a steamer over high heat until done, about 7 minutes. Serve with soy sauce, chili garlic sauce, and hot mustard.