| |
Filling:
|
| 1 |
lb |
Pork (ground)
|
|
| 1/3 |
lb |
Shrimp (shelled and finely chopped) |
|
| 1/2 |
cup |
Water Chestnuts (rinsed and chopped)
|
|
| 2 1/2 |
tbsp |
Ginger Root (minced)
|
|
| 2 |
tbsp |
Scallions (minced, white part) |
|
| 3 |
tbsp |
Soy Sauce |
|
| 1 |
tbsp |
Rice Wine |
|
| 1 1/2 |
tsp |
Sesame Oil |
|
| 1/4 |
tsp |
Black Pepper (ground)
|
|
| 2 |
tbsp |
Cornstarch |
|
Hot Chili Sauce:
|
| 3 |
tbsp |
Soy Sauce |
|
| 1 |
tbsp |
Chinese Black Vinegar -OR- |
|
| 1/2 |
tsp |
Worcestershire Sauce |
|
| 1 |
tbsp |
Sugar |
|
| 1/2 |
tsp |
Hot Chili Paste |
|
| 1 |
tsp |
Ginger Root (minced)
|
|
| 2 |
tbsp |
Warm Water |
|
Finishing:
|
| 40 |
each |
Dumpling or Gyozo Skins |
|
| |
|
Cornstarch for Dusting |
|
| 1 |
cup |
Safflower or Corn Oil |
|
|
|
|
|
|
|
| |
| 1. |
Stir all of the filling ingredients together until combined. Set aside. Combine the ingredients for the hot chili sauce in a serving bowl. |
| 2. |
To finish: Place 1 tbsp 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.
|
| 3. |
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.
|
| 4. |
Remove and drain briefly in a colander. Transfer to paper towels.
|
| 5. |
Repeat the process for all the dumplings, reheating oil between batches.
|
| 6. |
Serve the dumplings warm with the sauce on the side. Makes 40 dumplings.
|
40 Servings
|
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