Cantonese-style Pork and Shrimp Dumplings

Cantonese Style Pork and Shrimp Dumplings

1/4 pound ground pork 1 cup chopped watercress 1/2 (8 ounce) can water chestnuts, drained and chopped 1/4 cup chopped green onions 1 tablespoon oyster sauce 1 1/2 tablespoons sesame oil 1 teaspoon minced garlic 1 teaspoon soy sauce 1/8 teaspoon ground white pepper 1/8 teaspoon salt 1 (16 ounce) package round dumpling skins 1 pound peeled and deveined medium shrimp

1. In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.

2. Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.

3. To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

Makes 40 dumplings

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 * Catsrecipes Y-Group