How to Make Pan Fried Vegetable Dumplings

Yinandyangliving's picture

Oct. 30, 2013

Hearty pan fried vegetable dumplings with tofu, bean sprout and scallions filling on the inside and a crispy wonton skin on the outside, which makes it over-the-top.

Ingredients

Firm tofu 14 Ounce , cut into small cubes (1 cake)
Bean sprouts 6 Cup (96 tbs)
Scallions 6 Medium , diced
Garlic 5 Clove (25 gm) , minced
Salt 1/2 Tablespoon
Pepper 1 Teaspoon
Eggs 2 Medium , beaten, divided (1
Wonton skins 50 Medium (as required)
Peanut oil 2 Tablespoon
Other ingredients
Flour 2 Tablespoon (For dusting)
Vegetable oil 1 Teaspoon (For greasing)

Directions

GETTING READY

1. Put the tofu cubes into a linen cloth bag. Squeeze out the water and transfer it into a bowl.

2. In a pot bring water to boil. Put the bean sprouts and cook for 1 minute. Drain it and put it into the linen cloth bag. Squeeze out the water, chop it and transfer into the bowl with tofu.

MAKING

To Make Dumplings

3. To the bowl with tofu and sprouts add scallions, garlic, salt, pepper and 1 beaten egg. Using hands mix well till well combined.

4. Take each wonton skin. Brush the edge with egg till half. Put a tablespoon full of tofu filling in the center. Fold the wonton and press the edges to seal it well without any gaps. Place it in a plate with flour. Repeat this with all the filling.

To Cook Dumplings

5. In a pot bring water to boil. Put the dumplings in it, few at a time. Do not overcrowd the pot. Cook till the dumplings float on top. Strain and set aside.

6. Brush each cooked dumpling with vegetable oil. Wrap it in a foil and freeze it.

To Pan Fry the Dumplings

7. In a pan heat peanut oil. Place the frozen dumplings in a single layer away from each other. Fry till each side is golden brown. Transfer onto paper towel to drain off any excess oil.

SERVING

8. In a serving platter, serve the dumplings with any dip of choice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 148Calories from Fat 38

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 374 mg15.58%

Total Carbohydrates 21 g7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet