Printable Version of Recipe

      Yield: 40 servings
 
              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
 
  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 oil between batches. Serve the dumplings
  warm with the sauce on the side. Makes 40 dumplings.