Fried Dumplings With Hot Chili Sauce

Recipe Ingredients

		Filling
1 lb	454g / 16oz	Ground pork
1/3 lb	151g / 5.3oz	Raw shrimp - shelled, chopped
1/2 cup	73g / 2.6oz	Water chestnuts - rinsed, chopped
2 1/2 tablespoons	37ml	Fresh ginger root - minced
2 tablespoons	30ml	Scallions, white part - minced
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Rice wine
1 1/2 teaspoons	7.5ml	Sesame oil
1/4 teaspoon	1.3ml	Black pepper - ground
2 tablespoons	30ml	Cornstarch
		Hot Chili Sauce
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Chinese vinegar
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Hot chili paste
1 teaspoon	5ml	Minced ginger root
2 tablespoons	30ml	Warm water
		Finishing
40		Won ton or gyozo skins
		Cornstarch for dusting
1 cup	237ml	Safflower or corn oil

Recipe 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 350F 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.

Source:
Jeff Smith

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