Chinese Dumplings, Fried Rice, and Egg Rolls

Chinese Dumplings, Fried Rice, and Egg Rolls

Last night we feasted on home-made Chinese food.  I borrowed this Chinese Dumpling recipe from the Marvelous Mamapua.  She’s got some delicious recipes up her sleeve, and she’s always so generous to share them.  I had some left over dumpling filling (I doubled the recipe) so I stuffed it into some egg roll wraps and fried them up, then I threw together some fried rice and called it dinner.  Delish! 

Chinese Dumplings
1/4 lb. ground pork
1/4 lb. shrimp – peeled, deveined, and chopped
1 egg white
1 small can chopped water chestnuts
3 or 4 chopped green onion
2 T cornstarch
2 t. soy sauce
1 t. sugar
1 t. minced garlic
1 t. oyster sauce
1/4 t. salt
1/4 t. sesame oil
1 package dumpling skins

1. In a med. bowl, mix together all the ingredients except for the dumpling skins.
2. Place about a teaspoon of this filling onto the center of the dumpling. Fold as directed on the package.
3. Steam over a pan of boiling water for 25-30 min, or do like I did and boil them for 8-10 minutes. 

Vegetable Fried Rice
2 beaten eggs
2-3 green onions
½ cup chopped carrots
½ cup chopped celery
½ cup frozen baby peas
1 cup chopped cabbage
4 cups cooked and cooled rice
6 Tablespoons soy sauce
2 teaspoon sesame oil
1-2 Tablespoons Cooking oil

Scramble eggs in skillet.  Set aside.  Saute vegetables in cooking oil for about 4 minutes or until crisp-tender.  Stir in soy sauce and sesame oil.  Add rice.  Cook and stir a few minutes or until heated through.  Stir in scrambled eggs.