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
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
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 Dumplings
Time 50m
Yield 10
Number Of Ingredients 12
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
HOMEMADE PORK DUMPLINGS
I grew up eating this pork dumpling recipe. My mom used to make them, and my brother and I would sit in the kitchen to help her make around 100 dumplings in one sitting! We used to freeze them and eat them throughout the month. -Emma Lovewell, New York, New York
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 6 ingredients; mix lightly but thoroughly., Place 1 level tablespoon filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to adhere. On each side of the pinched area, pleat the front wrapper edge 3 times, leaving the back side unpleated. Pinch edge to seal. Place on a baking sheet, gently flattening the bottom., In a large skillet, heat oil over medium heat. Add dumplings, flat-side down, and cook until bottoms are golden brown, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid; cook until water has evaporated and filling is no longer pink, 1-2 minutes. , Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce.
Nutrition Facts : Calories 49 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 222mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
More about "cantonese style pork and shrimp dumplings recipes"
CANTONESE-STYLE ZONGZI (RICE DUMPLINGS) - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (18)Calories 497 per servingCategory Dim Sum
- First, soak the leaves overnight. The next day, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water until wrapping time so they don’t dry out.
- Soak the sweet rice overnight. The next day, drain completely. Mix the soaked, uncooked rice with 2 tablespoons light soy sauce and 2 teaspoons salt in a large bowl and set aside.
- In a bowl, toss the pork belly with 2 teaspoons light soy sauce, 1/2 teaspoons sugar, 2 teaspoons shaoxing wine, 1/2 teaspoon salt, and white pepper. Marinate overnight. The goal of this step is to make the pork belly slightly too salty, because the rice will absorb the excess salt, giving the zongzi its distinctive savory, umami flavor.
CANTONESE SHUMAI WITH PORK AND SHRIMP (烧麦, SHAO MAI)
From omnivorescookbook.com
5/5 (6)Calories 232 per servingCategory Appetizer
- Soak the mushrooms in hot water until soft, 20 to 30 minutes. Rinse with tap water and gently rub to remove any dust. Drain and squeeze excess water. Mince into small pieces.
- Combine the rest of the filling ingredients. Stir to mix well, until the paste becomes sticky and a bit springy.
- Work on the shumai one by one. Place a dumpling wrapper on a clean work surface. Place 1 tablespoon of filling in the center of the wrapper. Bring the edges up around the filling, pinching and pleating, leaving the top open. Repeat with the remaining wrappers.
- Line your steamer with a clean, wet dish towel or steaming parchment (*footnote). Transfer the shumai into the steamer, one finger’s width apart. Cover and steam over boiling water for 8 minutes, until cooked through.
CANTONESE SHUMAI (SIU MAI, 燒賣) - HEALTHY NIBBLES BY …
From healthynibblesandbits.com
CANTONESE SHUMAI RECIPE 烧卖 IN 3 SIMPLE STEPS - TASTE …
From tasteasianfood.com
SHUMAI: A CANTONESE DIM SUM FAVORITE - THE WOKS OF …
From thewoksoflife.com
PORK AND SHRIMP DUMPLINGS - SPOON FORK BACON
From spoonforkbacon.com
CANTONESE RESTAURANT STYLE SWEET AND SOUR PORK RECIPE
From dobbernationloves.com
CANTONESE-STYLE SHRIMP DUMPLINGS (HAR GOW) RECIPE - MASHED.COM
From mashed.com
16 BEST RESTAURANTS FOR CHINESE TAKEOUT IN NYC
From tastingtable.com
SHRIMP SHAU MAI (DIM SUM DUMPLING) RECIPE - FOOD.COM
From food.com
DUMPLINGS - CANTONESE STYLE PORK AND SHRIMP DUMPLINGS RECIPE
From similarrecipe.com
THESE EASY HEALTHY VIETNAMESE RECIPES WILL ELEVATE YOUR DINNERS
From sunset.com
CANTONESE SHUMAI (PORK AND SHRIMP SIU MAI) – TAKES TWO EGGS
From takestwoeggs.com
CANTONESE STYLE PORK AND SHRIMP DUMPLINGS - NETFOODRECIPES.COM
From netfoodrecipes.com
CANTONESE STYLE PORK AND SHRIMP DUMPLINGS RECIPE
From dumplingsrecipe.com
CANTONESE-STYLE SWEET AND SOUR PORK RECIPE - THE WASHINGTON POST
From washingtonpost.com
CHINESE PORK AND SHRIMP DUMPLINGS RECIPE - COOK.ME RECIPES
From cook.me
JUICY SHRIMP & PORK WONTONS #RECIPE #SHORTS - YOUTUBE
FOOD RECIPE FOR CANTONESE-STYLE PORK AND SHRIMP DUMPLINGS
From foodinspirer.com
10 CLASSIC CHINESE RECIPES YOU NEED TO TRY IF YOU'RE A TRUE FOODIE …
From msn.com
SHUMAI RECIPE - STEAMED SHRIMP & PORK DUMPLINGS
From norecipes.com
15 PORK BAO BUNS RECIPE - SELECTED RECIPES
From selectedrecipe.com
CANTONESE STYLE PORK AND SHRIMP DUMPLINGS - NONONSENSE.RECIPES
From nononsense.recipes
SIMPLE WEEKNIGHT WONDERS: 27 EASY INSTANT POT RECIPES FOR …
From msn.com
30 POPULAR CANTONESE RECIPES TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
You'll also love