Fried dumplings with hot chili sauce
Yield: 40 Servings
Ingredients:
- 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
Instructions:
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.
