fried dumplings & chili sauce

fried dumplings & chili sauce




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 sauce)
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.