Pan Fried Chinese Dumplings

Yield: 36 dumplings

Ingredients

• 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)

Instructions

1. Heat oven to 375 degrees F.
2. Drain chow mein vegetables and mince. Place in a medium bowl and add garlic, soy sauce, mustard and sweet and sour sauce; mix until well combined. If using meat, mix it in now.
3. 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.
4. 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.
5. Serve hot, with dipping sauces - hot mustard, sweet and sour or soy sauce.

Notes

These dumplings may be frozen and reheated in the oven.