Pan Fried Chinese Dumpling
Pan Fried Chinese Dumplings
Yield: 36 dumplings
2 (8 ounce) cans chow mein vegetables
2 tpss minced fresh garlic
1 tps soy sauce
1 tps wet mustard
1 tps sweet & 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 deg F
Drain chow mein vegetables & mince
Place in medium bowl & add garlic, soy sauce, mustard & sweet & 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 & seal by dampening the edges of the wrappers with cold water & pinching closed
In a saucepan, heat oil over medium-high heat
When a piece of vegetable tossed into the oil bubbles & sizzles, the oil is hot enough
Carefully fry the dumplings, turning them over so they do not stick
Fry for only 3 min on each side, or until beginning to brown
Place dumplings on an ungreased baking sheet & bake for 10 min
Serve hot, with dipping sauces – hot mustard, sweet & sour or soy sauce
These dumplings may be frozen & reheated in the oven
Peanut Butter & Pork Stir Fry
Peanut Butter & Pork Stir Fry
2 Tbspvegetable oil
3/4 pound lean boneless pork, thinly sliced
2 carrots, thinly bias sliced
1 medium red or green sweet
bell pepper, cut into 1-inch pieces
1 stalk celery, thinly bias sliced
1 medium onion, sliced & separated into rings
1 (15 ounce) can garbanzo beans, drained
1 recipe Peanut Butter Sauce
In a wok or cast iron skillet heat 1 tablespoon oil over high heat
Stir fry pork 3 min or until no pink remains
Remove the pork from the wok
Add remaining oil, carrots, pepper, celery & onion to the wok; stir fry for 3 min Add beans; stir fry for 1 min or until vegetables are crisp-tender
Return the pork to the wok
Stir Peanut Butter Sauce; add to the wok
Cook & stir until mixture is thickened & bubbly
Serve at once
Makes 4 servings
Peanut Butter Sauce
3 Tbspwater
2 Tbspcreamy peanut butter
2 Tbspsoy sauce
1 tps cornstarch
Stir all ingredients together
Crispy Orange Beef
Crispy Orange Beef
1 (1 pound) flank steak, partially frozen
1/4 to 1/2 cup cornstarch, approximately
2 to 3 cups PEANUT oil
6 to 8 pieces dry orange peel, about 1/2-inch square
1 dozen dry hot pepper pods, about two inches long, or to taste
1/4 small onion, cut in 1/2-inch squares
1/4 cup water chestnut slices
1 tps minced garlic
1 tablespoon minced green onion
1 tablespoon rice wine
1/4 cup granulated sugar
3 Tbspsoy sauce
1/2 cup chicken broth
1 tablespoon oyster sauce
1 tps sesame oil
The flank steak should be frozen, but still pliable for easier slicing
Cut it into 3 lengthwise pieces, then cut across the horizontal to make small pieces, about 1/2 x 2-inches
Coat the meat completely with cornstarch & set aside
Cut up dry orange peel into small pieces & combine in a small dish with hot pepper
Cut onion & combine in another small dish with water chestnuts
Mince garlic & green onion
Combine rice wine, sugar, soy sauce, chicken broth, & oyster sauce in a small bowl
Set a metal strainer over a large receptacle (not plastic) in kitchen sink
Heat wok for two min over highest heat
Add oil & heat until it is very hot
Add beef & stir to break it up
Fry for 2 to 3 min, until beef takes on a yellowish cast & the outside is crispy
Transfer to metal strainer in sink & pour oil & beef into it
Place empty wok back on high heat & add garlic & green onion
Add hot pepper & orange peel
Stir briefly
Add onion & water chestnuts & stir 30 seconds
Add sauce & stir well to coat
Let mixture boil until it thickens slightly
Add hot beef & then sesame oil
Stir once or twice & place on a warm plate
Serve immediately
Serves 4 to 8 as part of a larger meal
Serve with steamed rice