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 Main Dish Recipes Dumpling Recipes
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
SHRIMP AND PORK POT STICKERS
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.
Categories Pasta Pork Shellfish Appetizer Fry Super Bowl Quick & Easy Lunar New Year Vinegar Shrimp Poker/Game Night Chestnut Gourmet Sugar Conscious Kidney Friendly Dairy Free No Sugar Added
Yield Makes 24 dumplings
Number Of Ingredients 18
Steps:
- Make dumplings:
- Stir together 1 1/2 cups flour and lukewarm water (1/2 cup) in a bowl until a shaggy dough forms. Knead on a lightly floured surface, adding more flour as needed if dough is sticky, until smooth, about 1 to 2 minutes. Dust dough lightly with flour and cover with an inverted bowl, then let stand at room temperature at least 10 minutes and up to 1 hour (to let gluten relax).
- If using fresh water chestnuts, scrub very well, then peel with a sharp paring knife and rinse. Cover fresh water chestnuts with 1 1/2 cups water in a 1-quart saucepan and bring to a boil, then boil until chestnuts are crisp-tender and slightly translucent, about 5 minutes. Drain in a colander and rinse under cold water to cool.
- Cut fresh or canned water chestnuts into 1/4-inch dice and put in a medium bowl along with shrimp, pork, scallions, soy sauce, ginger, and sesame oil. Knead mixture with your hands until just combined, then chill, covered, 10 minutes.
- While shrimp mixture chills, line a large baking sheet with paper towels and dust lightly with flour, then lightly dust work surface with flour. Halve dough and cover 1 half with inverted bowl. Pat remaining half into a flat square, then roll out into a 13-inch square (less than 1/8 inch thick) with a lightly floured rolling pin, dusting work surface with additional flour as needed. Cut out 12 rounds, very close together, using cutter. (If dough sticks to cutter, lightly dip cutter in flour and shake off excess). Reroll scraps if necessary.
- Transfer rounds to lined baking sheet and cover loosely with another layer of paper towels lightly dusted (on top) with flour. Roll out remaining half of dough and cut out 12 more rounds in same manner, then transfer rounds to top layer of paper towels.
- Line another large baking sheet with paper towels and dust lightly with flour. With your hand palm-up, put 1 dough round on fingers near palm, then put 1 tablespoon pork mixture in center of round and fold it over filling to form an open half-moon shape. With a wet finger, moisten border along lower inner edge of round. Using thumb and forefinger of one hand, form 10 to 12 tiny pleats along unmoistened edge of dumpling skin, pressing pleats against moistened border to enclose filling. The moistened border will stay smooth and will automatically curve in a semicircle. Stand dumpling on a baking sheet and form 23 more dumplings in same manner (you may have some filling left over), arranging them in 1 layer, about 1/2 inch apart. Cover loosely with paper towels.
- Make sauce:
- Stir together soy sauce, vinegar, water, and chile oil in a small bowl. Restir just before serving.
- Cook dumplings:
- Heat vegetable oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then arrange 7 dumplings, seam sides up, in a tight spiral pattern in center of skillet. Arrange remaining 17 dumplings along outer edge (they should touch one another). Fry dumplings until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with a lid and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Using pot holders and holding plate and skillet tightly together, invert dumplings onto plate. Serve dumplings immediately, with dipping sauce.
CANTONESE PORK DUMPLINGS
I got this from a friend of mine after remarking that I would like to try making some pork dumplings at home.
Provided by Ceezie
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Toss cabbage with salt; place in colander to drain 30 minutes. Squeeze out excess moisture. In a large bowl combine cabbage, pork and remaining ingredients; blend thoroughly.
- Place a wrapper in palm of one hand; place 1 heaping tbsp of stuffing in center of wrapper. Fold up sides of wrapper against the stuffing in 4 or 5 places. Carefully pick up remaining folds of wrapper, pressing them evenly against stuffing to shape dumplings into an open topped cylinder. Steam dumplings in steamer for 20-25 minutes.
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 SHUMAI RECIPE
Shumai is one of the most famous Cantonese Dim Sum.
Provided by KP Kwan
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Marinate the prawn meat with 1 teaspoon of salt for 5 minutes. Wash away the salt under running water until the water runs clear.
- Place the prawn in a colander to drain away as much water as possible.
- Combined all the ingredients and pound it on the plate repeatedly under it forms a firm mass, like a meatloaf or burger patty.
- Place the filling on the wonton skin. Rotate the Shumai and squeeze it at the waist. Press down the meat with a metal spoon to level it. Flatten the base of the Shumai so that it can sit steadily on the steamer.
- Steam over high heat, lid on for 10 minutes.
- Served.
Nutrition Facts : Calories 201 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 18 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 434 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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
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 @MakeItYours
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.
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- To freeze the dumplings, place the plate of uncooked shumai into the freezer. Once they harden, you can transfer them to a freezer bag. To cook the dumplings, place the frozen shumai on a bamboo steamer lined with parchment. You do not need to defrost them. Cook the shumai for 9 to 10 minutes. Refer to the post for more tips on freezing shumai.
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- To make the filling, start by mixing the pork with all the marinade ingredients. Stir the ground pork in one direction (clockwise or counterclockwise) for 5 minutes, until it resembles a fine paste. In a separate bowl, mix the chopped shrimp with salt and oil. Mix one direction for 1 minute and set both mixtures aside in the fridge while you prepare the rest of the ingredients.
- Chop the shiitake mushrooms, ginger and scallions. Add these to a large bowl along with the pork mixture and shrimp mixture. Add the oyster sauce to the bowl, and stir the whole thing together in one direction for 5 minutes. You can also do this in a food processor, but I think mixing by hand gives it a better texture. The filling is ready.
- Lightly brush the bottom of your steamer with oil or line it with damp cheesecloth. You’re ready to assemble the shumai. Take a wonton skin and add about 1 ½ teaspoons filling to the center. Follow the photos and turn up the sides of the wonton skin around the filling. Lightly squeeze to shape the shumai. Add the green peas to the top for decoration, if using, and place in the steamer. Space the shumai about 1 inch apart.
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