I had some wonton wrappers kicking around so I decided to make these crispy bundles of awesomeness. AKA pan fried dumplings. Whilst reading about traditional chinese pan fried dumplings I learned that a common cooking method is to brown them on one side in your pan then flip them over and toss in a bit of water, cover and steam on the second side to finish cooking. I didn't do that. Maybe next time but maybe not because I kinda love these crispy all over wontons stuffed with seasoned tofu, shrooms and veg. Then dipped in all the sweet chili sauce. Probably not the healthiest situation but sometimes I want vegan treats.
Yield: Enough filling for about 40 dumplings (I used wonton wrappers)
Assemble the dumplings:
Sweet Chili Sauce
Hey! I'm Trisha