Pan-Fried Dumplings Recipe

To prepare filling: Mix all filling ingredients in a large bowl.

To assemble dumplings: Organize your work area with a bowl of cold water, stack of wonton wrappers (cover with a damp cloth while assembling dumplings) and a floured plate to hold the dumplings.

Using a 3 1/2-inch round cookie cutter (or clean can), cut wonton wrappers into circles (they need not be perfectly round). Using a pastry brush, brush the edges of a circle with water.

Spoon 1 heaping teaspoon of filling into the center. Fold the wrapper over to form a half-moon shape, pressing the edges together to seal. Re­peat with remaining wrappers and filling. Keep dumplings covered with a damp cloth while working to prevent them from drying out.

Preheat oven to 200*F.

Combine 1 tablespoon oil and 1/4 cup water in a large nonstick skillet over medium heat. Place one-third of the dumplings in the skillet so that they are not touching; cover and cook until dumplings puff up and are light brown on the bottom, 4 to 5 minutes.

Carefully flip with tongs and cook, covered, until the other side is light brown and the filling is no longer pink in the center, about 1 minute more.

Transfer dumplings to a baking sheet and place in the oven to keep warm. Repeat the procedure with half the remaining dumplings, the remaining 1 tablespoon oil and another 1/4 cup water.

Then, cook remaining dumplings in the re­ maining 1/4 cup water. (There is enough oil left in the skillet for the final batch.) Serve hot, with dipping sauce.

PER DUMPLING: 53 CALORIES; 2 G FAT (0 G SAT,1 G MONO); 5 MG CHOLESTEROL; 6 G CARBOHYDRATE; 2 G PROTEIN; 0 G FIBER; 139 MG SODIUM.