cantonese style pork and shrimp dumplings

Pork

Cantonese Style Pork and Shrimp Dumplings

Delicately wrapped dumplings filled with fine-ground pork and plump shrimp, seasoned with umami-rich ginger, garlic, and soy—steamed for succulent, savory bites that showcase traditional Cantonese dim sum elegance.

Ingredients

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

Directions

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.
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.
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.