Recipe by Vivian Lee
"I love dumplings and have come up with this recipe using all ingredients that I like. The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!"
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1/2 (8 ounce) can
water chestnuts, drained and chopped
chopped green onions
1 1/2 tablespoons
ground white pepper
1 (16 ounce) package
round dumpling skins
peeled and deveined medium shrimp
This recipe was really good. I cut down on the sesame oil from prior experience with it. (it is very strong flavored) Will definitley make it again...very easy. Used ground chicken....cause that's what i had on hand, came out great! Thanks for the recipe!
Sorry, not sure if I did something wrong, but I went by the recipe, and these just did not have as much flavor as I was expecting. Pretty bland. Won't be making again.
Perfecto. These have to be some of the best dumpling/wontons I have ever had. I made a triple batch to freeze the extras so I can always have some on hand to make at a moment's notice. I prefer to bake mine at 425 for 15 mintues, turning over halfway through cooking. Thanks so much for coming up with this recipe!
These Dumplings are irrestible and are just like ones I had in Cantonese Style Chinese Restaurant and are Excellent, These would even be better served with a spicey soy sauce for dipping. These were Awsome Vivian!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
These were fabulous. I definitely need to add some ginger, it was the one spice that I really missed. I baked them at 450 for about 15 min. after I sprayed with Pam. Did one tray so they overlapped a bit but next time I would use 2 so I could spread them out. Had to use wonton wrappers but that was fine.
My wife and I made these dumplings togeher and had wonderful tme with it. We used wonton wrappers and made them more like a wonton than a dumpling...but it makes no difference - they are SPECTACULAR!
absolutely wonderful dumplings. they receive rave reviews every time i make them. i use a food processor to eliminate having to chop everything by hand, and i cook them in a bamboo steamer because it's easier than boiling, healthier than frying, and i just happened to have one.
SO GOOD!!! The only thing I didn't add was the watercress (I couldn't find any at the grocery store). It's a little tedious but worth it. We fried some up right away and will be making wonton soup tomorrow (I made them as wontons). My fiancee actally said, "bad news honey, you're going to have to make these again"!!
**It's now the next day and don't make the same mistake I did (which, in retrospect, seems rather obvious), EAT OR FREEZE IMMEDIATELY!!!! When left in the fridge overnight, I awoke to a doughy mess that ended up going down the garbage disposal! Such a shame...
* Percent Daily Values are based on a 2,000 calorie diet.
Cantonese Style Pork and Shrimp Dumplings
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 53
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