Cantonese Style Pork and Shrimp Dumplings

Ingredients

• Ground pork

  Fresh, raw

  4 oz or 113g

• Watercress

  Raw

  1 cup, chopped or 34g

• Water Chestnuts

  Whole - Giant

  4 oz or 113g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Sesame oil

  Salad or cooking

  1 ½ tbsp or 20g

• Garlic

  Raw

  1 tsp or 3g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Pepper

  Spices, white

  ⅛ tsp, ground or 0.3g

• Salt

  Table

  ⅛ tsp or 0.8g

• Won Ton Wraps

  Wonton or potsticker wrappers - Melissa's

  16 oz or 454g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

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 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.

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