Cantonese Style Pork and Prawn Dumplings

 

Recipe by: leonida l. bolastig

Cantonese Style Pork and Prawn Dumplings

I love dumplings and have come up with this recipe using all of my favourate ingredients. The dumplings consist of pork, prawns, watercress, water chestnuts .
  Ready in 50 mins

Saved by 60 cook(s)

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 divided

Preparation method

Prep: 30 mins | Cook: 20 mins

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.