Pan-Fried Dumplings

Total Time:
33 min
Prep:
15 min
Cook:
18 min

Yield:
12 dumplings
Level:
Easy

Ingredients
  • 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
Directions

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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3.3 28
Horrible greasy packets of mushy tasteless filling. Make another SL asian dumpling recipe instead -- this one is a loser. item not reviewed by moderator and published
The filling was disgusting. item not reviewed by moderator and published
The dumplings were soggy and greasy and had no taste. BLECH!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Mushy and foul-tasting. One of her worst recipes ever. item not reviewed by moderator and published
I wouldn't call them gross but they were awfully bad. I think it was because of the canned veggies. item not reviewed by moderator and published
good item not reviewed by moderator and published
yum! item not reviewed by moderator and published
I made these along with other dim sum dishes for a dim sum themed dinner, and these were one of the favorites. item not reviewed by moderator and published
well liked by all of us. Thanks for a good easy recipe yet again! item not reviewed by moderator and published