Feed Me That logoWhere dinner gets done
previousnext


Title: Fried Dumplings with Hot Chili Sauce
Categories: Chinese Pork Seafood Oriental
Yield: 40 Servings

  FILLING:
1lbGround pork
1/3lbRaw shrimp, shelled and finely chopped
1/2cChopped water chestnuts, rinsed
2 1/2tbMinced fresh ginger root
2tbMinced scallions, white part
3tbSoy sauce
1tbRice wine
1 1/2tsSesame oil
1/4tsGround black pepper
2tbCornstarch
  HOT CHILI SAUCE:
3tbSoy sauce
1tbChinese black vinegar (or substitute 1 1/2 t Worcestershire
1tbSugar
1/2tsHot chili paste
1tsMinced ginger root
2tbWarm water
  FINISHING:
40 Dumpling or gyozo skins
  Cornstarch for dusting
1cSafflower 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.

previousnext