---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FRIED DUMPLINGS WITH HOT CHILI SAUCE
 Categories: Chinese, Pork, Seafood, Oriental
      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.
 
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