Pan Fried Dumplings…………….

There are so many different kinds of dumplings out there. There are Polish Pierogies, Chinese dumplings, Mexican empanadas, Indian Samosa, Japanese Gyoza, Italian Ravioli. Little stuffed wrappers of goodness. They are steamed, pan fried, baked, boiled, deep fried…..but whatever the method, they are so satisfying and delicious. I love them all. You can stuff them with just about anything! My favorite though, is meat filled dumplings, boiled in a hot chili sauce. OH! wait…no, I take that back. My favorite is lightly fried meat dumplings, then steamed at the last minute. Yes. So good. Here are some ideas for fillings:

-cream cheese and bacon
-cream cheese and crab
-cream cheese and jalapeno
-ground pork/beef and potato
-veggie filling…..bean sprouts, broccoli, spinach, zucchini etc
-potato and cheese
-taco meat and cheese (one of my favorites) served with sour cream and salsa
-ground pork/beef and green onion

See what I mean?? The possibilities are endless! Aren’t you excited? You can roll them up or leave the tops open, as I did here.
The ones pictured here are a mixture of ground pork and ground beef.

dumpling3      dumpling4   dumpling2  dumpling5

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Pan Fried/Steamed Meat Dumplings

Packaged won ton wrappers (found at most grocery stores) there are about 50 wrappers in 1 pkg.
1 lb ground pork and beef (use whatever ratio you want)
2 green onions, minced
1 clove garlic, minced
1 tblsp soy sauce
1 tsp corn starch (helps the wrapper stick to the filling)

Mix the meat, onion, garlic, corn starch and soy together. Lay the won ton wrappers out, and place a heaping teaspoon of meat mixture in the center of each wrapper.
For the open top method:
Bring up 2 opposite sides and the the other 2 sides. Using your fingertips, gently squish all sides together around the mound of filling mixture. Slightly press down so the bottom is flat. Repeat.
For the rolled enclosed method:
Slightly shape your mixture into a little oblong. Bring 2 opposite sides up on top of mixture. Roll from the bottom of the wrapper to the top. Dab the top corner of wrapper with water to seal it to the dumpling.
Into a skillet, pour approx. 3 tablespoons of oil, on medium heat. Place the dumplings in there and cover the pan. Cook until the bottoms are lightly browned. CAREFULLY and quickly pour in about ¼ cup of water. Quickly put the lid back on. They will cook quickly…just a couple of minutes. Remove from pan and they are ready to eat.
Note: for the open top dumplings, sometimes the wrappers will come apart from the filling. It’s ok! just eat them anyway. 🙂

Dipping Sauce

1/2 cup soy sauce
2 tsp vinegar or lemon juice
grated fresh ginger
hot chili paste, to taste… optional

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