Shanghai Dumplings

These crunchy little morsels would most likely

not be recognized on the Bund (at least I never

encountered them there) but some creative cook

labeled them as originating in China’s flashiest

and most exciting city and who are we to argue.

What is certain is that they are simple, delicious,

and always popular at our house. I’m still

wondering where the Chinese get onion soup mix!

1 pound of ground beef

2 tablespoons of sesame oil

1 package of onion soup mix

1 tablespoon of soy sauce

½ cup of fresh bean sprouts, chopped

4 ounces of mushrooms, minced

1 package of wonton wrappers

1 egg

Brown the ground beef with the sesame oil, drain, and

add additional ingredients to the pan. Cook for three

to five minutes, adding a little water to maintain

moisture. Place a teaspoon full of the mixture in the

center of each wrapper, paint edges with an egg wash

composed of one egg beaten with a quarter cup of water.

Fold in a triangular shape and seal the edges. Drop

into a pan of 375 degree oil about an inch high, turn,

and remove when light brown (not more than three

minutes).

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