Cantonese Style Pork and prawn dumplings

Ingredients

125g pork mince

90g chopped watercress

110g water chestnuts, drained and chopped

2 spring onions, chopped

1 tablespoon (15ml) oyster sauce

1 1/2 tablespoons (20ml) sesame oil

1 clove garlic, crushed

1 teaspoon (5ml) soya sauce

pinch ground white pepper

pinch salt

40 wonton wrappers

500g raw prawns, peeled and deveined

oil for shallow frying

Procedures:

	In a large bowl, combine the pork, watercress, water chestnuts, spring onion, oyster sauce,sesame oil, garlic, soy sauce, white pepper and salt and mix together well.

	Place 1/2 teaspoonful of filling onto each wrapper. Place 1 prawn on the filling, slightly wet the edge of the wrapper, fold over and pinch with your fingers to form a tight seal all the way around. Ensure no air is trapped inside the sealed wrapper.

	To cook: Pan fry the dumplings in a large frying pan over medium heat with a little 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 stock.