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.