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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