Cantonese shrimp dumplings (Sui Kow) | LiveLCA

Ingredients

• 3 pieces water chestnuts
• 25 pieces dumpling wrappers
• 2 tablespoons oyster sauce
• 2 teaspoons corn starch
• 1 tablespoon coriander leaves (use the leaves only (chopped finely))
• 1 teaspoon sugar
• 160 g shrimps, net weight
• Spring onions (chopped, for garnishings)
• 1 tablespoon cooking oil
• 1 teaspoon sesame oil
• 1 dash white pepper powder
• 30 g carrots
• 80 g semi-lean pork, minced
• 2 pieces dried shitake mushrooms (木耳it can be substituted with black fungus)
• A handful of frozen green peas