Cantonese Style Pork and Shrimp Dumplings

Ingredients

• 0.25 pounds ground pork
• 1 cup chopped watercress
• 0.5 cans water chestnuts , 8 ounce
• 0.25 cups chopped green onions
• 1 tablespoon oyster sauce
• 1.5 tablespoons sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon soy sauce
• 0.13 teaspoons ground white pepper
• 0.13 teaspoons salt
• 1 package round dumpling skins , 16 ounce
• 1 pound peeled and deveined medium shrimp

Instructions

1. 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. 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. 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.