Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Pan fried chinese dumpling
Date: March 25, 2007
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 normal 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 average 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 good water and pinching closed.
In a saucepan, heat oil over average-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.