Cantonese Style Pork And Shrimp Dumplings Recipes

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CANTONESE STYLE PORK AND SHRIMP DUMPLINGS

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!

Provided by Vivian Lee

Categories     Main Dish Recipes     Dumpling Recipes

Time 50m

Yield 10

Number Of Ingredients 12



Cantonese Style Pork and Shrimp Dumplings image

Steps:

  • 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.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 28.2 g, Cholesterol 81.2 mg, Fat 5.9 g, Fiber 1.2 g, Protein 15.8 g, SaturatedFat 1.5 g, Sodium 402.4 mg, Sugar 0.4 g

¼ pound ground pork
1 cup chopped watercress
½ (8 ounce) can water chestnuts, drained and chopped
¼ cup chopped green onions
1 tablespoon oyster sauce
1 ½ tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon soy sauce
⅛ teaspoon ground white pepper
⅛ teaspoon salt
1 (16 ounce) package round dumpling skins
1 pound peeled and deveined medium shrimp

CANTONESE STYLE PORK AND SHRIMP DUMPLINGS

The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!

Provided by Pinaygourmet 345142

Categories     Vegetable

Time 1h15m

Yield 40 pieces, 10 serving(s)

Number Of Ingredients 12



Cantonese Style Pork and Shrimp Dumplings image

Steps:

  • 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, OR bake at 425 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 or sweet and sour sauce.

Nutrition Facts : Calories 245.9, Fat 5.9, SaturatedFat 1.4, Cholesterol 83.9, Sodium 450.3, Carbohydrate 30, Fiber 1.3, Sugar 0.6, Protein 17

1/4 lb ground pork
1 cup chopped watercress
4 ounces water chestnuts, chopped
1/4 cup chopped green onion
1 tablespoon oyster sauce
1 1/2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon soy sauce
1/8 teaspoon white pepper
1/8 teaspoon salt
16 ounces wonton skins
1 lb peeled and deveined medium shrimp

CANTONESE PORK DUMPLINGS

I got this from a friend of mine after remarking that I would like to try making some pork dumplings at home.

Provided by Ceezie

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10



Cantonese Pork Dumplings image

Steps:

  • Toss cabbage with salt; place in colander to drain 30 minutes. Squeeze out excess moisture. In a large bowl combine cabbage, pork and remaining ingredients; blend thoroughly.
  • Place a wrapper in palm of one hand; place 1 heaping tbsp of stuffing in center of wrapper. Fold up sides of wrapper against the stuffing in 4 or 5 places. Carefully pick up remaining folds of wrapper, pressing them evenly against stuffing to shape dumplings into an open topped cylinder. Steam dumplings in steamer for 20-25 minutes.

1/2 cup shredded cabbage or 1/2 cup bok choy
1/2 teaspoon salt
1 lb finely ground lean pork
1/2 cup minced green onion
2 tablespoons soy sauce
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
1 teaspoon dark sesame oil
1 egg
1 teaspoon cornstarch
24 thin dumpling wrappers (Siu Mai)

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