1/2 lb. lean ground pork
1 med. clove garlic, minced
1 1/2 tsp. minced fresh ginger (or 1/4 tsp. ground in can)
2 tsp. dry sherry
2 tsp. soy sauce
1 tsp. cornstarch
1/2 tsp. sugar
1/4 tsp. salt
Generous pinch cayenne pepper
3 c. canned chicken broth
1 lg. broccoli stem, peeled & thinly sliced on diagonal
1 sm. bunch watercress, tough stems removed (opt.)
1 scallion, thinly sliced on the diagonal

Or use bouillon cubes to make 3 cups broth.

1. In a medium bowl mix the pork, garlic, sherry, soy sauce, cornstarch, sugar, salt and cayenne pepper until blended. Form the mixture into marble size balls.

2. In a large saucepan, bring the broth to a boil over high heat. Add the dumplings and reduce the heat to moderate. Add the broccoli. Simmer until the pork dumplings float to the surface. Cook for 2 minutes longer. Stir in the watercress and serve, garnished with the sliced scallion.