Cantonese Style Pork and Prawn Dumplings

Cantonese Style Pork and Prawn Dumplings


45 people made this

About this recipe: I love dumplings and have come up with this recipe using all of my favourite ingredients. The dumplings consist of pork, prawns, watercress, water chestnuts, and are absolutely delicious! Great for a party.

Vivian Lee

Serves: 10 

  • 125g pork mince
  • 90g chopped watercress
  • 110g water chestnuts, drained and chopped
  • 2 spring onions, chopped
  • 1 tablespoon (15ml) oyster sauce
  • 1 1/2 tablespoons (20ml) sesame oil
  • 1 clove garlic, crushed
  • 1 teaspoon (5ml) soya sauce
  • pinch ground white pepper
  • pinch salt
  • 40 wonton wrappers
  • 500g raw prawns, peeled and deveined
  • oil for shallow frying

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. In a large bowl, combine the pork, watercress, water chestnuts, spring onion, oyster sauce, sesame oil, garlic, soy sauce, white pepper and salt and mix together well.
  2. Place 1/2 teaspoonful of filling onto each wrapper. Place 1 prawn on the filling, slightly wet the edge of the wrapper, fold over and pinch with your fingers to form a tight seal all the way around. Ensure no air is trapped inside the sealed wrapper.
  3. To cook: Pan fry the dumplings in a large frying pan over medium heat with a little 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 stock.

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