Cantonese Style Pork and Shrimp Dumplings Recipe - Allrecipes.com
Cantonese Style Pork and Shrimp Dumplings Recipe
  • READY IN 50 mins

Cantonese Style Pork and Shrimp Dumplings

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 40 dumplings Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Feb 29, 2004

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!

 
Most Helpful Critical Review
Nov 14, 2006

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.

 

23 Ratings

Sep 01, 2006

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!

 
Nov 23, 2005

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

 
Jan 24, 2011

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.

 
Feb 11, 2006

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!

 
Feb 02, 2011

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.

 
Sep 30, 2007

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...

 

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Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 402 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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