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Cantonese Style Pork and Shrimp Dumplings


Total Time: 50 min (Prep 30 min; Cook 20 min)

Yield: 12 servings




1/4 pound ground pork

1 cup chopped watercress

1/2 (8 ounce) can water chestnuts, drained and chopped

1/4 cup chopped green onions

1 tablespoon oyster sauce

1 1/2 tablespoons sesame oil

1 teaspoon minced garlic

1 teaspoon soy sauce

1/8 teaspoon ground white pepper

1/8 teaspoon salt

1 (16 ounce) package round dumpling skins

1 pound peeled and deveined medium shrimp



Cantonese Style Pork and Shrimp Dumplings


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


2.Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.


3.To cook: Pan fry the dumplings in a large skillet over medium heat with 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 broth.