Cantonese style pork and prawn dumplings

    Cantonese style pork and prawn dumplings

    194saves
    50min


    48 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 

    • 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

    Method
    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 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 (6)

    by
    4

    Something else. I prefer to bake mine at 220 for 15 minutes, turning over halfway through cooking. - 07 Aug 2008

    by
    2

    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

    Lucy
    by
    1

    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

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