Cantonese Style Pork and Shrimp Dumplings Popular Recipes

Monday, April 30, 2012

Cantonese Style Pork and Shrimp Dumplings

"I love dumplings and have provide you with this recipe using all ingredients that I like. The dumplings encompass beef, shrimp, watercress, water chestnuts, and diverse seasonings, and they're simply scrumptious!"

Ingredients :

1/4 pound floor pork
1 cup chopped watercress
1/2 (eight ounce) can water chestnuts, drained and chopped
1/4 cup chopped green onions
1 tablespoon oyster sauce
1 half tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon soy sauce
1/8 teaspoon floor white pepper
1/eight teaspoon salt
1 (16 ounce) bundle spherical dumpling skins
1 pound peeled and deveined medium shrimp

Instructions :

Prep : 30M	Cook : 10M	Ready in : 50M

In a big bowl, combine the red meat, watercress, water chestnuts, inexperienced onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and blend together properly.
Place 1/2 teaspoonful of this filling onto every dumpling pores and skin. Place 1 shrimp on the filling, barely wet the edge of the dumpling skin, fold over and pinch along with your fingers to shape a seal all the way around.
To prepare dinner: Pan fry the dumplings in a huge skillet over medium warmth with oil for 15 minutes, turning over midway via OR Place them in a pot of boiling water for 10 mins; drain and serve in warm bird broth.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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