Cantonese Style Pork and Prawn Dumplings

    Cantonese Style Pork and Prawn Dumplings

    Cantonese Style Pork and Prawn Dumplings

    (38)
    50min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (38)

    Reviews in English (35)

    by
    22

    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!  -  29 Feb 2004  (Review from Allrecipes US | Canada)

    by
    21

    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!  -  01 Sep 2006  (Review from Allrecipes US | Canada)

    by
    19

    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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  -  23 Nov 2005  (Review from Allrecipes US | Canada)

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