Pan Fried Chinese Dumplings
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)
Preheat 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 closed.
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.
These dumplings may be frozen and reheated in the oven.