This recipe is a huge hit in my home and has become part of our regular Friday night dinner.
Pan Seared Dumplings are one of those complicated-looking dishes that we may enjoy at restaurants, but dare not tackle at home. But, the truth is, they are super simple and incredible cheap to make. Once you’ve made a first few to get the hang of it, the rest is simply an assembly job. And once you have tried these, the restaurant versions will never taste as good again.
Substitute whatever meat your family enjoys or you have on hand. I’ve made these with Morning Star Veggie Meat, but you can certainly use ground beef, pork or lamb.
Add a few tablespoons of peanut oil to a skillet over medium heat. Once the oil crackles a bit when sprinkled with water, you know it is hot enough. Add the meat and brown. I use the same lidded skillet for browning the meat and pan searing the dumplings, no need to create more dirty dishes than necessary.
In a medium bowl combine browned meat, soy sauce, sesame oil and Parmesan cheese.
Add a teaspoon of the filling mixture to the center of the wonton wrappers and moisten the edges with a bit of water. The water will act as a glue holding everything together. Remember to work with a small amount of wontons at a time as they will dry out quickly.
Fold the wonton over, forming a triangle and press the edges firmly to secure. Add a bit more water to the edges.
Pinch and pleat the top edges to create the traditional dumpling shape. Place the dumpling on flat surface and gently press down to flatten the bottom and allow them to stand up on their own. To prevent them from drying out as you work, cover with a damp towel.
Add a bit more peanut oil to the lidded skillet. Once the oil is hot, place the dumplings into the skillet with the pointy triangle facing up. For a 17 inch skillet 24 dumplings fit perfectly.
Recipe: Pan Seared Dumplings
2 Cup Morning Star or Smart Start Veggie Meat (you can substitute beef, pork or lamb)
1.5 Teaspoon Soy Sauce, to taste
2 Teaspoon Sesame Oil, to taste
1/4 Cup Parmesan cheese, to taste
Peanut Oil (can substitute canola or grape seed oil)
Small cup water
1/4 – 2/3 Cup water
1/4 Cup Soy Sauce
Several splashes of Rice Wine Vinegar
1 Teaspoon sugar
Heat peanut oil in skillet. Brown meat over medium heat.
In a medium bowl combine browned meat, soy sauce, sesame oil and cheese. Taste as you go and adjust the amount of cheese, soy sauce and sesame oil to suit your taste.
Prepare your assembly station with your meat filling, a small cup of water, and your wonton wrappers. Place a teaspoon of the filling mixture in the center of wonton wrapper. With your finger, lightly wet the edges of the wrapper with water. Fold over and press firmly to seal. The wonton wrappers will dry out quickly so work with only a few at a time and keep the rest covered.
Lightly rub the outside edge of the dumpling with more water and pleat into the traditional dumpling shape. Place on flat surface and gently press down to flatten the bottom.
Heat small amount of peanut oil in a skillet with lid. Place the dumplings in skillet with their pointed side up and flat side down. Sear the bottom until golden, about 2-3 minutes. CAREFULLY pour in 1/4 – 2/3 cup water, using the lid to shield you from any splattering oil. Place the lid securely into the skillet and let steam until the wonton wrappers become slightly translucent, about 5-7 minutes.
TO MAKE SAUCE:
Add soy sauce, rice wine vinegar and sugar to a small dipping bowl and stir together.
- These can be prepared ahead of time and refrigerated or frozen and then cooked shortly before serving