Cantonese Style Pork and Shrimp Dumplings Recipe

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

Directions
step 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.
step 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.
step 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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