Cantonese Style Pork and Prawn Dumplings
- 110g (4 oz) pork mince
- 30g (1 oz) chopped watercress
- half a (220g) tin water chestnuts, drained and chopped
- 2 spring onions, chopped
- 1 tablespoon oyster sauce
- 1 1/2 tablespoons sesame oil
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- pinch ground white pepper
- pinch salt
- 40 wonton wrappers
- 450g (16 oz) fresh prawns, peeled and deveined
Prep:30min › Cook:20min › Ready in:50min
- 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.
- 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.
- To cook: Pan fry the dumplings in a large frying pan 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 stock.
Something else. I prefer to bake mine at 220 for 15 minutes, turning over halfway through cooking. - 07 Aug 2008
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. Thanks so much for coming up with this recipe! - 07 Aug 2008
Altered ingredient amounts. I cut down on the sesame oil from prior experience with it. (it is very strong flavoured) Used minced chicken....cause that's what i had on hand, came out great! - 07 Aug 2008