- Portion size 40 servings
- 1 bunch watercress
- 12 oz lean ground pork
- 6 oz raw shrimp deveined and coarsely chopped
- 1 tablespoon cornstarch
- 1 tablespoon chicken stock
- 1 teaspoon seasoning salt
- 40 dumpling wrappers
- 1 egg beaten
Garlic Chili Dipping Sauce:
- 2 garlic cloves minced
- 1/4 cup chicken stock
- 2 tablespoons Asian hot chili sauce
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 pinch granulated sugar
Remove 2 inches (5 cm) from stems of watercress. In saucepan of boiling salted water, blanch watercress for about 30 seconds or until just wilted. Drain and plunge into bowl of ice water to cool. Drain; wrap in towel and squeeze out as much liquid as possible. Chop finely.
In bowl, stir together ground pork, shrimp, cornstarch, chicken stock and salt. Mix in watercress.
Lay 4 dumpling wrappers on work surface. Brush with egg. Place level tablespoonful (15 mL) filling in centre of each. Fold wrappers over filling to form half-moons; seal edges, pinching to make small pleats if desired. Repeat with remaining wrappers, egg and filling.
Set steamer over high heat; brush rack with oil. Arrange dumplings on rack, in batches if necessary; cover and steam for 5 to 7 minutes or until dumplings are firm to the touch. (Make-ahead: Brush dumplings with 2 tablespoons (25 mL) vegetable oil, cover with plastic wrap and refrigerate for up to 4 hours; to serve, reheat in skillet.)
Garlic Chili Dipping Sauce: Meanwhile, in microwaveable bowl, combine garlic, stock, chili sauce, soy sauce, oil and sugar; microwave at High for 1 minute or until hot and fragrant. (Or, heat in small saucepan on stovetop.) Serve with dumplings.