"It’s so easy to experiment with dumplings. You can add any ingredients you prefer and let your creativity for taste on the loose."

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

• Mix pork well with watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt into a large bowl.
• Use half teaspoonful of the filling mixture to place onto the dumpling skins. Add a shrimp over the filling and fold, moistening the edges of the dumpling skin with water. Seal the dumpling all around, pinching them with your fingers.
• In a large skillet, pan-fry the dumplings over medium heat for about 15 minutes, turning once. You can also cook them in boiling water for 10 minutes and drain well before serving with hot chicken broth.
• Makes 40 dumplings