Cantonese-style Pork and Shrimp Dumplings

Cantonese-style Pork and Shrimp Dumplings Recipe from China

Region / culture: China | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Cantonese-style Pork and Shrimp Dumplings are a delicious and popular dish in Chinese cuisine. These dumplings are filled with a flavorful mixture of ground pork, watercress, water chestnuts, and shrimp, seasoned with oyster sauce, sesame oil, garlic, and soy sauce. They are then wrapped in dumpling skins and either pan-fried or boiled before serving.

History

Dumplings have been a staple in Chinese cuisine for centuries, with each region having its own unique variations. Cantonese-style dumplings are known for their delicate flavors and use of fresh ingredients like shrimp and water chestnuts. These dumplings are often enjoyed as a snack or appetizer in Cantonese cuisine.

Ingredients

0.25 lb (113 g) ground pork
1 cup chopped watercress
0.5 can (8 oz (227 g)) water chestnuts, drained and chopped
0.25 cup chopped green onions
1 tbsp oyster sauce
1.5 tbsp sesame oil
1 tsp minced garlic
1 tsp soy sauce
0.13 tsp ground white pepper
0.13 tsp salt
1 package (16 oz (454 g)) round dumpling skins
1 lb (454 g) peeled and deveined medium shrimp

How to prepare

In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper, and salt. Mix together well.
Place 0.5 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. Alternatively, place them in a pot of boiling water for 10 minutes, then drain and serve in hot chicken broth.

Variations

Substitute the watercress with spinach or bok choy for a different flavor.
Add chopped mushrooms or bamboo shoots to the filling for extra texture.
Use ground chicken or turkey instead of pork for a lighter option.

Cooking Tips & Tricks

Make sure to seal the dumplings tightly to prevent the filling from leaking out during cooking.

- If pan-frying the dumplings, make sure to use a non-stick skillet and cook them over medium heat to ensure they cook evenly.

- To prevent the dumplings from sticking together, place them on a parchment-lined baking sheet after wrapping and freeze them before cooking.

Serving Suggestions

Serve Cantonese-style Pork and Shrimp Dumplings with a dipping sauce made from soy sauce, rice vinegar, and chili oil. They can also be served with hot chicken broth for a comforting meal.

Cooking Techniques

Pan-fry the dumplings for a crispy texture on the outside.

- Boil the dumplings in chicken broth for a comforting and flavorful dish.

Ingredient Substitutions

Use ground chicken or turkey instead of pork.

- Substitute the shrimp with diced chicken or tofu for a vegetarian option.

- Use chives or leeks instead of green onions for a different flavor.

Make Ahead Tips

You can prepare the filling and wrap the dumplings ahead of time and freeze them for later use. Simply thaw them before cooking.

Presentation Ideas

Arrange the cooked dumplings on a platter and garnish with chopped green onions or sesame seeds for a beautiful presentation.

Pairing Recommendations

Serve Cantonese-style Pork and Shrimp Dumplings with a side of steamed rice and stir-fried vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftover dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, steam them for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Cantonese-style Pork and Shrimp Dumplings contains approximately 250 calories.

Carbohydrates

Each serving of Cantonese-style Pork and Shrimp Dumplings contains approximately 20 grams of carbohydrates.

Fats

Each serving of Cantonese-style Pork and Shrimp Dumplings contains approximately 10 grams of fats.

Proteins

Each serving of Cantonese-style Pork and Shrimp Dumplings contains approximately 15 grams of proteins.

Vitamins and minerals

Cantonese-style Pork and Shrimp Dumplings are a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains shellfish (shrimp) and soy, which are common allergens.

Summary

Cantonese-style Pork and Shrimp Dumplings are a balanced dish that provides a good mix of carbohydrates, proteins, and fats. They are also rich in vitamins and minerals, making them a nutritious choice for a meal or snack.

Summary

Cantonese-style Pork and Shrimp Dumplings are a delicious and nutritious dish that is perfect for a meal or snack. With a flavorful filling of pork, shrimp, and fresh vegetables, wrapped in a delicate dumpling skin, these dumplings are sure to be a hit with your family and friends. Enjoy them with a dipping sauce or in a bowl of hot chicken broth for a satisfying meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Cantonese-style Pork and Shrimp Dumplings. It was many years ago, when I was just a young girl in Chinatown, wandering the bustling streets with my grandmother. She was the one who first introduced me to the world of authentic Chinese cuisine, teaching me the secrets of preparing traditional dishes like hot and sour soup, stir-fried noodles, and crispy spring rolls.

One day, as we were shopping for ingredients at the local market, we came across a small stall manned by a friendly old man with a weathered face and twinkling eyes. He was selling all sorts of handmade dumplings, their savory aroma wafting through the air and drawing in a crowd of hungry customers. Intrigued, my grandmother struck up a conversation with the man, asking him about his recipe for the delectable dumplings.

The man smiled and nodded, revealing that the recipe had been passed down through generations in his family, originating from a small village in Guangdong province. He spoke of the traditional ingredients used in the filling, such as ground pork, fresh shrimp, garlic, ginger, and fragrant Chinese spices. He also shared the technique for forming the dumplings by hand, using thin sheets of homemade dough and sealing them with a delicate crimping pattern.

My grandmother was captivated by the man's passion for his craft, and she eagerly absorbed every detail of the recipe he shared with her. She watched intently as he expertly folded the dumplings, creating intricate patterns that resembled blooming flowers and auspicious symbols. The man graciously offered her a sample of his handiwork, and as she bit into the savory dumpling, a burst of flavor exploded in her mouth, sending her taste buds into a frenzy of delight.

From that moment on, my grandmother was determined to master the art of making Cantonese-style Pork and Shrimp Dumplings herself. She spent hours in the kitchen, experimenting with different proportions of ingredients, adjusting the seasonings to suit her own taste, and perfecting the technique for forming the dumplings with her own hands. She would often enlist my help, teaching me the intricacies of the recipe and passing down the knowledge that had been shared with her by the kind old man at the market.

As we worked side by side, rolling out the dough, mixing the filling, and shaping the dumplings, my grandmother would regale me with stories of her own childhood in China, where she had learned the art of cooking from her own mother and grandmother. She spoke of the importance of preserving tradition and passing down recipes from generation to generation, ensuring that the flavors of the past would continue to be savored and appreciated in the present.

Over time, my grandmother's dedication and hard work paid off, and she became renowned among our family and friends for her exquisite Cantonese-style Pork and Shrimp Dumplings. Whenever we hosted gatherings or celebrations, she would proudly present platters of steaming hot dumplings, their golden brown skins glistening with a sheen of oil, their savory aroma filling the room with a tantalizing fragrance.

As we sat around the table, sharing stories and laughter, we would eagerly reach for the dumplings, savoring each bite and relishing the blend of flavors that danced on our tongues. The tender pork, the succulent shrimp, the aromatic garlic and ginger, the subtle hints of soy sauce and sesame oil – every ingredient harmonized perfectly, creating a symphony of taste that left us craving for more.

Years passed, and my grandmother's recipe for Cantonese-style Pork and Shrimp Dumplings became a treasured family heirloom, passed down to me and my siblings as a precious gift. We continued to gather in the kitchen, rolling and filling and folding the dumplings with the same love and care that my grandmother had shown us, honoring her legacy and the culinary traditions that she had instilled in us.

Now, as I stand in my own kitchen, preparing a fresh batch of dumplings for my own family, I can't help but feel a swell of pride and gratitude for the woman who taught me everything I know about cooking and sharing the joy of good food with the ones I love. With each delicate crimp and each fragrant whiff of steam rising from the pot, I am reminded of the magic of that fateful day in Chinatown, when I first discovered the recipe for Cantonese-style Pork and Shrimp Dumplings – a recipe that has become a part of who I am, a link to my past and a promise for the future. And as I take a bite of the warm, savory dumpling in my hand, I know that the legacy of my grandmother's love and passion for cooking will continue to inspire me, guiding me on a delicious journey that stretches far beyond the boundaries of any kitchen or any recipe.