International Recipes

Pan Fried Chinese Dumplings

No Photo

Yield: 36 dumplings


  • 2 (8 ounce) cans chow mein vegetables
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon soy sauce
  • 1 teaspoon wet mustard
  • 1 teaspoon sweet and sour sauce
  • 1 (36 count) wonton wrappers
  • 1/2 cup vegetable oil
  • 1 pound cooked ground beef, pork or chicken (optional)


  1. Heat oven to 375 degrees F.
  2. Drain chow mein vegetables and mince. Place in a medium bowl and add garlic, soy sauce, mustard and sweet and sour sauce; mix until well combined. If using meat, mix it in now.
  3. Separate wonton wrappers on a clean surface. Place a tablespoon of filling in the center of each wrapper. Top with a second wonton wrapper and seal by dampening the edges of the wrappers with cold water and pinching closed.
  4. In a saucepan, heat oil over medium high heat. When a piece of vegetable tossed into the oil bubbles and sizzles, the oil is hot enough. Carefully fry the dumplings, turning them over so they do not stick. Fry for only 3 minutes on each side, or until beginning to brown. Place dumplings on an ungreased baking sheet and bake for 10 minutes.
  5. Serve hot, with dipping sauces - hot mustard, sweet and sour or soy sauce.


These dumplings may be frozen and reheated in the oven.

God's Rainbow - Noahic Covenant