Pan Fried Chinese 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)
- Heat oven to 375 degrees F.
- Drain chow mein vegetables and mince. Place in medium bowl and
add garlic, soy sauce, mustard and sweet and sour sauce; mix until
well combined. If using meat, mix it in now.
- 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
- 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.
- Serve hot, with dipping sauces - hot mustard, sweet and sour or soy sauce.
Yield: 36 dumplings
These dumplings may be frozen and reheated in the oven.
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