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Fried Dumplings with Hot Chili Sauce


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  

40  each Dumpling or Gyozo Skins  
    Cornstarch for Dusting  
1  cup Safflower or Corn Oil  
Fried Dumplings with Hot Chili Sauce
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

These fantastic pan fried dumplings are filled with juicy pieces of shrimp and crumbly ground pork. To accent the dumplings delicious flavor, a spicy chili oil and soy dipping sauce is included in the recipe. Eat until your heart is content!
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