Fried Dumplings With Hot Chili Sauce
By: Anonymous
Published: Monday, December 21, 2009 - 12:59am

Ingredients




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 tablespoon Sugar
1/2 teaspoon Hot chili paste
1 teaspoon Minced ginger root
2 tablespoons Warm water
40 Dumpling or gyozo skins
Cornstarch for dusting
1 cup Safflower or corn oil





Preparation

1 Stir all of the filling ingredients together until combined. Set aside. 2 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 3 Makes 40dumplings. 


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Preparation

 1  Stir all of the filling ingredients together until combined. Set aside.  2  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  3  Makes 40dumplings.