Pork and Prawn Dumplings
- 125g pork mince
- 1 cup (90g) chopped watercress
- 110g water chestnuts, drained and chopped
- 2 spring onions, chopped
- 1 tablespoon oyster sauce
- 1 1/2 tablespoons sesame oil
- 1 clove garlic, crushed
- 1 teaspoon soy sauce
- pinch ground white pepper
- pinch salt
- 40 wonton wrappers
- 500g raw prawns, peeled and deveined
- oil for shallow frying
Preparation:30min › Cook:20min › Ready in:50min
- 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.
- 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.
- To cook: Pan fry the dumplings in a large frying pan over medium heat with a little 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.
Used different ingredients. This recipe was really good. I cut down on the sesame oil from prior experience with it. (it is very strong flavoured) Will definitley make it again...very easy. Used minced chicken....cause that's what i had on hand, came out great! Thanks for the recipe! - 08 Oct 2008
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. I prefer to bake mine at 200 for 15 mintues, turning over halfway through cooking. Thanks so much for coming up with this recipe! - 08 Oct 2008
I would give this 6 stars if I could. This is my new favourite recipe. It is FANTASTIC!!! My husband asks me to make these constantly now. Thank you so much for this recipe! Don't change anything, this recipe is perfect the way it is! - 08 Oct 2008