cantonese style lamb and shrimp dumplings

Ingredients

• Servings: 40
• 1/4 pound ground lamb
• 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

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• in a large bowl, combine the lamb, 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 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.