Recipes from China :: Chinese Noodle, Rice and Dumpling Dishes
Yield: 36 dumplings
2 (8 ounce) cans chow mein vegetables
2 tsp. minced fresh garlic
1 tsp. soy sauce
1 tsp. wet mustard
1 tsp. sweet and sour sauce
1 (36 count) wonton wrappers
1/2 c. canola (or other vegetable) oil
1 lb. cooked ground beef, pork or chicken (optional)
Preheat oven to 375 degrees fahrenheit.
Drain chow mein vegetables and mince. Place in med. 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 Tbsp. 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 pin.ing closed.
In a saucepan, heat oil over med.-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 mins. on each side, or until beginning to brown. Place dumplings on an ungreased baking sheet and bake for 10 mins.
Serve hot, with dipping sauces - hot mustard, sweet and sour or soy sauce.
These dumplings may be frozen and reheated in the oven.
