Cantonese Style Pork and Shrimp Dumplings

SUBMITTED BY: Vivian Lee PHOTO BY: Allrecipes

"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!"

PREP TIME	30 Min
COOK TIME	20 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 40 dumplings

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INGREDIENTS

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

READ REVIEWS (12)

DIRECTIONS

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.
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.
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.

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REVIEWS

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Reviewed on Feb. 29, 2004 by Kermie4

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!

12 users found this review helpful

Reviewed on Nov. 23, 2005 by Chuck

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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

7 users found this review helpful

Reviewed on Sep. 1, 2006 by VORCHA

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!

5 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 234

Total Fat: 5.9g
Cholesterol: 81mg
Sodium: 403mg
Total Carbs: 28.2g
Dietary Fiber: 1.2g
Protein: 15.8g

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