Title: Fried Dumplings with Hot Chili Sauce
Categories: Chinese Pork Seafood Oriental
Yield: 40 Servings
| | | FILLING: |
| 1 | lb | Ground pork |
| 1/3 | lb | Raw shrimp, shelled and finely chopped |
| 1/2 | c | Chopped water chestnuts, rinsed |
| 2 1/2 | tb | Minced fresh ginger root |
| 2 | tb | Minced scallions, white part |
| 3 | tb | Soy sauce |
| 1 | tb | Rice wine |
| 1 1/2 | ts | Sesame oil |
| 1/4 | ts | Ground black pepper |
| 2 | tb | Cornstarch |
| | | HOT CHILI SAUCE: |
| 3 | tb | Soy sauce |
| 1 | tb | Chinese black vinegar (or substitute 1 1/2 t Worcestershire |
| 1 | tb | Sugar |
| 1/2 | ts | Hot chili paste |
| 1 | ts | Minced ginger root |
| 2 | tb | Warm water |
| | | FINISHING: |
| 40 | | Dumpling or gyozo skins |
| | | Cornstarch for dusting |
| 1 | c | Safflower or corn oil |
Stir all of the filling ingredients together until combined. Set aside.
Combine the ingredients for the hot chili sauce in a serving bowl. To
finish: Place 1 T filling in the center of each dumpling skin. Moisten the
edge with water, fold over to enclose the filling, and press the edge to
seal. Transfer the dumplings to a tray that has been dusted with
cornstarch. Heat a wok or a deep skillet and add the oil. Heat to 350 and
add 7 or 8 of the dumplings. Fry, turning constantly, until a deep gold ~
about 4 min. Remove and drain briefly in a colander. Transfer to paper
towels. Repeat the process for all the dumplings, reheating oil between
batches. Serve the dumplings warm with the sauce on the side. Makes 40
dumplings.