Pan fried dumplings with ground veal, a home made dinner better then takeout. This homemade dumpling recipe seasoned with Asian flavors is made easier by premade wonton wrappers from the grocery store. Veal is so versatile, and it is perfect to use in these dumplings packed with flavors.
Throw all the ingredients in a bowl and combine, stuff the wonton papers, and then pan fry to perfection. This recipe is a little involved then an easy 30-minute weeknight recipe, but its great for a weekend or a make ahead meal! Developed by our friend Jersey Girl Cooks, check out her directions on storing and reheating here!
2 green onions, finely chopped (only use the green parts)
2 tablespoons Hoisin sauce
1 tablespoon soy sauce
½ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon salt
35 to 40 wonton wrappers
Olive or canola oil for pan frying
Soy sauce for serving dumplings
Instructions
In a medium size bowl, mix together veal, mushrooms, cabbage, cilantro, green onions, Hoisin sauce, soy sauce, ground ginger, garlic powder, and salt. Mix until well until combined.
Line wrappers on a large baking sheet. Brush the edges of the wonton wrappers with water. Fill each with a heaping tablespoon then fold and tightly press together. Continue until all filling is used up.
Heat one to two tablespoons oil in a large skillet. Arrange the dumplings in the pan making sure not to overcrowd them. Pan fry them on medium high heat for a minute or two until golden brown. Gently turn them over and pan fry the other side. Turn them back over and add a few spoons of water to the pan. Cover with a lid and let them steam on medium heat until cooked through. Dumplings can be tested with a instant read thermometer and veal should be cooked to 165 degrees.
Gently remove from the pan and continue cooking all the dumplings.
