Fried Dumplings with Hot Chili Sauce
| Yield: | 40 Servings |
| Categories: | Chinese, Oriental, Pork, Seafood |
| FILLING: | ||
| 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 |
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