Cantonese-style Pork and Shrimp Dumplings

Description
Contributed by Catsrecipes Y-Group
 * Makes 40 dumplings

Ingredients

 * ¼ pound ground pork
 * 1 cup chopped watercress
 * ½ (8 ounce) can water chestnuts, drained and chopped
 * ¼ cup chopped green onions
 * 1 tablespoon oyster sauce
 * 1½ tablespoons sesame oil
 * 1 teaspoon minced garlic
 * 1 teaspoon soy sauce
 * ⅛ teaspoon ground white pepper
 * ⅛ teaspoon salt
 * 1 (16 ounce) package round dumpling skins
 * 1 pound peeled and deveined medium shrimp

Directions

 * 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 ½ teaspoonful of this filling onto each dumpling skin.
 * 3) 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.
 * 4) 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.