Pan-Fried Dumplings

Total Time:
33 min
15 min
18 min

12 dumplings

  • 2 teaspoons soy sauce
  • 1 teaspoon hot Chinese-style mustard
  • 1/2 teaspoon minced fresh garlic
  • 1/2 teaspoon sesame oil
  • 1 (14-ounce) can chow mein vegetables, rinsed and drained very well
  • 24 square wonton wrappers
  • 1/2 cup canola oil
  • Toasted white sesame seeds
  • Black sesame seeds
  • For dipping: soy sauce, sweet and sour sauce, and hot Chinese-style mustard

Preheat oven to 350 degrees F.

Blend first 4 ingredients in a food processor. Add vegetables. Using on/off turns, pulse until vegetables are just minced. Drain excess liquid from vegetable mixture. Arrange 12 wonton wrappers on work surface. Lightly brush edges of wrappers with water. Spoon 1 tablespoon vegetable mixture into center of each wrapper. Top with remaining wonton wrappers, pressing to enclose filling completely. Using ravioli cutter or sharp knife, cut edges of wontons. Heat canola oil in heavy large skillet over medium heat. Working in batches, fry dumplings until just golden, about 1 minute per side. Bake until dumplings are golden brown, about 10 minutes. Transfer dumplings to serving tray. Sprinkle with toasted sesame seeds. Serve with dipping sauce.

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    28 Reviews
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    Horrible greasy packets of mushy tasteless filling. Make another SL asian dumpling recipe instead -- this one is a loser.
    The filling was disgusting.
    The dumplings were soggy and greasy and had no taste. BLECH!!
    This was the first SL recipe I made, maybe a years ago. I have made many more since, including several of her other dumpling recipes. While I thought this was bad at the time I made it, now that I have tried her other recipes it is even worse by comparison. The culprit is those nasty canned chinese vegetables. They were close to impossible to find at the supermarket, as they are on the very bottom shelf, isolated from the other veggies. They looked to have been there since the Nixon administration. They were soft and mushy and had bascially no taste except for being salty. If you ate them with your eyes closed, you would never identify them as vegetable matter. Anyway, I strongly suggest that you try one of her other dumpling recipes rather than this one.
    Mushy and foul-tasting. One of her worst recipes ever.
    I wouldn't call them gross but they were awfully bad. I think it was because of the canned veggies.
    I made these along with other dim sum dishes for a dim sum themed dinner, and these were one of the favorites.
    well liked by all of us. Thanks for a good easy recipe yet again!
    and these were so easy
    and I like potstickers!
    and these were yummy !
    actually super delish!
    I used chopped fresh veggies and this turned out delicious! For those of you who want to make this DON'T use the canned veggies and the results will be great! Everyone loved these!
    something difference, good
    These were just horrible! Particularly the canned chow mein vegetables.
    I should know. I've tried them all. There is just nothing at all good about this one.
    We ate them up fast! Very easy to make too.
    Canned veggies? IKKKK! Those things are NASTY. Dumplings are usually a mix of fresh veggies and prok and/or shrimp.
    This recipe gives a totally false impressession of what dumplings are.
    not nec. you try?gary.
    Really enjoyed these dumplings! Very yummy and a crowd pleaser.
    Tasted really bad
    These were great! I did, however use fresh veggies instead of canned. Not greasy at all! The sauce is really, really good. Plus it was a snap to make -- so easy. I am making the recipe again, but with large square wrappers instead for egg rolls.
    I made this recipe as written, and it was unspeakably good!
    The canned vegetables were unspeakably foul. But I made it again with fresh bok choy, mushrooms, bean spouts and snow peas. It was still greasy but tasted much better that way.
    AWESOME!!! I wouldn't want to make homemade chow mein noodles for this recipe because it would make the point of this show moot.
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