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!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

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

Nutrition Facts

234 calories; 5.9 g total fat; 81 mg cholesterol; 402 mg sodium. 28.2 g carbohydrates; 15.8 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2006
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 425 for 15 mintues turning over halfway through cooking. Thanks so much for coming up with this recipe! Read More
(22)

Most helpful critical review

Rating: 2 stars
11/14/2006
Sorry not sure if I did something wrong but I went by the recipe and these just did not have as much flavor as I was expecting. Pretty bland. Won't be making again. Read More
(11)
24 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/01/2006
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 425 for 15 mintues turning over halfway through cooking. Thanks so much for coming up with this recipe! Read More
(22)
Rating: 5 stars
02/29/2004
This recipe was really good. I cut down on the sesame oil from prior experience with it. (it is very strong flavored) Will definitley make it again...very easy. Used ground chicken....cause that's what i had on hand came out great! Thanks for the recipe! Read More
(22)
Rating: 5 stars
09/01/2006
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 425 for 15 mintues turning over halfway through cooking. Thanks so much for coming up with this recipe! Read More
(22)
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Rating: 5 stars
11/23/2005
These Dumplings are irrestible and are just like ones I had in Cantonese Style Chinese Restaurant and are Excellent These would even be better served with a spicey soy sauce for dipping. These were Awsome Vivian!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Read More
(19)
Rating: 5 stars
01/24/2011
These were fabulous. I definitely need to add some ginger it was the one spice that I really missed. I baked them at 450 for about 15 min. after I sprayed with Pam. Did one tray so they overlapped a bit but next time I would use 2 so I could spread them out. Had to use wonton wrappers but that was fine. Read More
(15)
Rating: 5 stars
09/30/2007
SO GOOD!!! The only thing I didn't add was the watercress (I couldn't find any at the grocery store). It's a little tedious but worth it. We fried some up right away and will be making wonton soup tomorrow (I made them as wontons). My fiancee actally said "bad news honey you're going to have to make these again"!! It's now the next day and don't make the same mistake I did (which in retrospect seems rather obvious) EAT OR FREEZE IMMEDIATELY!!!! When left in the fridge overnight I awoke to a doughy mess that ended up going down the garbage disposal! Such a shame... Read More
(13)
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Rating: 5 stars
02/11/2006
My wife and I made these dumplings togeher and had wonderful tme with it. We used wonton wrappers and made them more like a wonton than a dumpling...but it makes no difference - they are SPECTACULAR! Read More
(13)
Rating: 5 stars
02/02/2011
absolutely wonderful dumplings. they receive rave reviews every time i make them. i use a food processor to eliminate having to chop everything by hand and i cook them in a bamboo steamer because it's easier than boiling healthier than frying and i just happened to have one. Read More
(13)
Rating: 4 stars
03/03/2009
These tasted great! I didn't know how long to preheat my oil and got it too hot so they were a little too crispy but I will definately try again. I also boiling a few of them in chicken broth and they fell apart. What I did salvage tasted super. I just need to work on this one a little more. Read More
(12)
Rating: 2 stars
11/14/2006
Sorry not sure if I did something wrong but I went by the recipe and these just did not have as much flavor as I was expecting. Pretty bland. Won't be making again. Read More
(11)