Yield: 40 servings
Measure | Ingredient |
---|---|
\N \N | 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 |
\N \N | HOT CHILI SAUCE: |
3 tablespoons | Soy sauce |
1 tablespoon | Chinese black vinegar (or substitute 1 1/2 |
\N \N | Teaspoon Worcestershire sauce) |
1 tablespoon | Sugar |
½ teaspoon | Hot chili paste |
1 teaspoon | Minced ginger root |
\N \N | FINISHING: |
40 \N | Dumpling or gyozo skins |
\N \N | Cornstarch for dusting |
1 cup | Safflower or corn oil |
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