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Cantonese Style Pork and Shrimp Dumplings

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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50 m servings 234 cals
Original recipe yields 10 servings (40 dumplings)


  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.

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Read all reviews 19
  1. 23 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 t...

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 pref...

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 ...

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 overlap...

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 becau...

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 ...

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 SPECTA...

These tasted great! I didn't know how long to preheat my oil and got it too hot, so they were a little too crispy, but I will definately try again. I also boiling a few of them in chicken bro...

A bit time consuming but worth it. Very tasty. I chopped up the shrimp and incorporated into the mixture. Also used wonton wrappers and baked in a 425 oven for 18 minutes, flipping halfway th...