Fried dumplings with hot chili sauce
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| FILLING: | ||
| 1 | pounds | Ground pork |
| ⅓ | pounds | Raw shrimp, shelled and finely chopped |
| ½ | cup | Chopped water chestnuts |
| 2½ | tablespoon | Minced fresh ginger root |
| 2 | tablespoons | Minced scallions, white part only |
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Rice wine or sake |
| 1½ | teaspoon | Sesame oil |
| ¼ | teaspoon | Ground black pepper |
| 2 | tablespoons | Cornstarch |
| HOT CHILI SAUCE: | ||
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Chinese black vinegar (or substitute 1 1/2 |
| Teaspoon Worcestershire sauce) | ||
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Hot chili paste |
| 1 | teaspoon | Minced ginger root |
| FINISHING: | ||
| 40 | Dumpling or gyozo skins | |
| Cornstarch for dusting | ||
| 1 | cup | Safflower or corn oil |
Directions
Plunge the water chestnuts briefly into hot water, refresh quickly in cold water, and drain thoroughly. In a large mixing bowl, combine all of the filling ingredients. Stir the mixture vigorously in one direction until well combines. Set aside.
Combine the ingredients for the hot chili sauce with 2 tablespoons of water and transfer to a serving bowl.
To finish: Place a tablespoon of the filling in the center of a dumpling skin. Moisten the edge with water, fold over in half to enclose the filling, and press the edges 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 F and add 7 or 8 of the dumplings. Fry, turning constantly, for 3 to 4 minutes until a deep golden brown. Remove with a long- handled strainer and drain briefly in a colander. Transfer to absorbent paper. Fry the remaining dumplings in the same manner, reheating the oil between batches. Arrange the dumplings on a platter and serve warm with the hot chili sauce.
Makes 40 dumplings.
Per Dumpling: 59 Calories, 4 g Protein, 2 g Carbohydrates, 4 g Fat, .3 g Saturated Fat, 16 mg Cholesterol, 175 mg Sodium.
[Nina Simonds, The Washington Post; Jan 29 1992] From: FRED PETERS