Fried Dumplings With Hot Chili Sauce


1 pound Ground pork
pound Raw shrimp, shelled and finely chopped
1/2 cup Chopped water chestnuts, rinsed
2 1/2 tablespoons Minced fresh ginger root
2 tablespoons Minced scallions, white part
3 tablespoons Soy sauce
1 tablespoon Rice wine
1 1/2 teaspoons Sesame oil
1/4 teaspoon Ground black pepper
2 tablespoons Cornstarch
3 tablespoons Soy sauce
1 tablespoon Chinese black vinegar (or substitute
1/2 teaspoon Hot chili paste
1 teaspoon Minced ginger root
2 tablespoons Warm water
40 Dumpling or gyozo skins
Cornstarch for dusting


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 o
Makes 40dumplings.




40.0 servings


Monday, December 21, 2009 - 12:59am



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