This is my own fried dumpling creation – a cross between a pan-fried chinese dumpling (Jiaozhi) and a wanton. I named them Dumplingtons. Once, I’ve the ingredients for making Chinese dumplings but was too lazy to make dumpling skin so I bought ready-made wanton skin instead. By making it “flat-pack” instead of folding it into a typical wanton or dumpling shape, they can be pan-fried instead of deep-fried. It also means less oil used and shorter cooking time. And they are usually snapped up pretty fast too 😀
250gm minced pork
100gm minced prawns
4 water chestnuts, skinned and diced
1 red chilli, seeded and minced
5 stalks chives, cut finely
1 tablespoon light soya sauce
½ teaspoon sugar
some white pepper
1 teaspoon sesame oil
½ tablespoon cornflour
(B) 100gm round wanton skin (about 16pcs)
1) In a bowl, mix together all the ingredients in (A).
2) Place a wanton skin on a flat surface. Put a spoonful of the ingredients and spread it on half the wanton skin and fold the other half over the top. Repeat until all the wanton skins are use up.
3) Heat some oil in pan.
4) Place several wantons into the heated pan and fry both sides until crisp and golden brown and the filling is cooked.
5) Serve with a sweet chilli sauce or mayonnaise.