Watercress Dumpling: The Unhappy Fish Fold

Name: Watercress Dumpling: The Unhappy Fish Fold (西洋菜餃)
Yield: Makes 25–30
Cuisine: Chinese
Ingredients: 5 sprigs of fresh coriander (cilantro); 100 g (3½ oz/¾ cup) raw, peeled and deveined prawns (shrimp); 100 g (3½ oz/¾ cup) raw, peeled and deveined prawns (shrimp); 100 g (3½ oz/¾ cup) raw, peeled and deveined prawns (shrimp); 50 g (1¾ oz) minced pork; ½ tablespoon oyster sauce; ½ teaspoon salt; 1 teaspoon sugar; 25–30 ready-made round dumpling pastries, or thinly rolled circles of shui gao dough; 25–30 ready-made round dumpling pastries, or thinly rolled circles of shui gao dough; 200 g (7 oz) watercress; 1 clove of garlic; ½ a thumb-size piece of ginger; 1 spring onion (scallion); 1 spring onion (scallion); 5 sprigs of fresh coriander (cilantro); ½ tablespoon pure sesame oil; 1 teaspoon light soy sauce

西洋菜餃

Preparation info

Makes
25–30

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

25–30 ready-made round dumpling pastries, or thinly rolled circles of shui gao dough

Asia
Hong Kong (China)
Garnish
Main course

Method

Finely chop the watercress, garlic, ginger, spring onion (scallion), coriander (cilantro) and prawns (shrimp) and place in a large mixing bowl. Add the minced pork along with the marinade ingredients, and mix well.

To make the unhappy fish fold, take one pastry and place it flat on your work surface in front of you. Place roughly 1½

Ingredients

Method

Photos