Mummy's going to be so proud of me! I made dumplings from scratch! Okay, that's a lie, I cheated a little by buying some wonton wrappers I spotted at the grocery store earlier today. I decided to document the process, which was way easier than I ever imagined them to be. Instructions and pictures follow.
Step 1: Finely chop onion, mushrooms and green pepper. That is all I had in the refridgerator.
Step Two: Heat oil in a pan and fry garlic and ginger paste.
Step 3: Fry the onion, mushroom, pepper mixture. Then brown half a pound of ground meat in the skillet. I used ground beef but you can use pork and chicken as well. I then poured some of 'Lawry's Szechwuan Sweet and Sour BBQ' marinade/sauce and cooked the beef mixture in it.
Step 1: Finely chop onion, mushrooms and green pepper. That is all I had in the refridgerator.
Step Two: Heat oil in a pan and fry garlic and ginger paste.
Step 3: Fry the onion, mushroom, pepper mixture. Then brown half a pound of ground meat in the skillet. I used ground beef but you can use pork and chicken as well. I then poured some of 'Lawry's Szechwuan Sweet and Sour BBQ' marinade/sauce and cooked the beef mixture in it.
Step Four: Spread the wonton wrappers on a plate. Beat an egg.
Step Five: Line the edges of the wonton wrapper with a little bit of the egg mixture. Pour a tiny spoonful of the meat mixture in the middle of the wrapper. Then seal the edges. We started making them in the 'momo' triangle-shape at first, but gave up soon. Instead, we decided to go with the more traditional sui-mui 'twist on top' -- it's easier and pretty!
Step Six: Heat oil in another skillet. Fry the wontons for a couple of minutes till golden-brown. Flip and fry on the other side as well. The oil was too hot so they came out a little more brown than I would've liked. But they were delicious, nonetheless.
Step Seven: Serve hot with Kikkoman soya sauce as a dipping sauce. Tip: I usually don't like the bitter taste of soya sauce so I mixed a tiny spoon of sugar in to sweeten it.
ENJOY! We sure did!
