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Deep-fried Scallion-Cheese Dumplings
cheese -- or any cheese for that matter -- is not an ingredient
that figures prominently in Asian cuisines. But it does
make a mighty tasty filling for dumplings, and the smooth melted
cheese texture pairs perfectly with the deep-fried crispy
wrapper. This makes a very yummy appetizer.
4 oz. plain cream cheese
3 stalks scallions, chopped
1 package dumpling wrappers, or 40 home-made wrappers
serves makes 8-10
dumplings, enough to serve 4 as an appetizer
1. Combine the scallions with the
cream cheese, stirring to mix well.
Drop a small portion of filling into the center of a wrapper. Fold in
half and pinch at the center, then bring the two open edges up to the
center to seal the dumpling. Continue until you've used up all the filling. (Check
out the step-by-step
illustrated guide to folding technique.)
2 cups oil in a wok on medium-high heat. When the oil is sizzling hot
(test this by dropping a pinch of flour into the oil), add 2-3
the dumplings are nicely browned, remove and drain on paper towels.
Serve on a bed of lettuce or cabbage.
recipes: pan-fried pork
boiled shrimp dumplings
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