Fried Dumplings With Hot Chili Sauce

Photo: flickr user pelican

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

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.