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Pork And Watercress Dumplings With Dipping Sauce

appetizers, pork, shrimp

1 bunch watercress
12 ounces lean ground pork
6 ounces raw shrimp; peeled, deveined and coa
1 tablespoon cornstarch
1 tablespoon chicken stock or water
1 teaspoon seasoning salt
1 pkg (12 oz) dumpling wrappers (40)
1 egg; beaten
----Garlic chili dipping sauce----
2 cloves garlic; minced .
1/4 cup chicken stock
2 tablespoons Asian hot chili sauce
2 tablespoons soy sauce
2 teaspoons sesame oil
pinch granulated sugar

Serve them with a cup of tea, a slice or two of neen go (sweet Chinese New Year pudding) or Banh Tieo (Vietnamese steamed glutinous rice bundles stuffed with salted pork and wrapped in bamboo leaves). Remove 2 inches 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 filling in centre of each. Fold wrappers over filling to form halfmoons; 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 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.. Tips: Look for dumpling wrappers in Asian grocery stores. One 12-oz package contains about 40 wrappers. In sauce, decrease hot Asian chili sauce if desired. Or substitute hot pepper sauce. Dipping Sauce Variations: Jalapeno Soy Dipping Sauce: In glass measure, stir together 1/4 cup soy sauce, 1/4 cup chicken stock, 2 teaspoons sesame oil, pinch granulated sugar and 1 small jalapeno pepper, thinly sliced crosswise; microwave at High for 15 to 30 seconds or until hot and fragrant. (Or, heat in small saucepan on stovetop.) Stir in 1 tablespoon chopped fresh coriander or green onions. Makes 2/3 cup. Ginger Vinegar Dipping Sauce: In small bowl, stir together 12 matchstick-size pieces gingerroot and 1/2 cup seasoned rice vinegar. Let stand for 30 minutes before serving. Makes 1/2 cup.

Contributor: Canadian Living Magazine, February, 2000

Yield: 40 dumplings

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