Michael loo's fried dumplings with hot chili sauce
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground pork |
| ⅓ | pounds | Raw shrimp, shelled and finely chopped |
| ½ | cup | Chopped water chestnuts, rinsed |
| 2½ | tablespoon | Minced fresh ginger root |
| 2 | tablespoons | Minced scallions, white part only *M's note: GREEN PART |
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Chinese black vinegar (or substitute 1 1/2 t Worcestershire sauce) |
| *M's note: balsamic is good and any vinegar is okay | ||
| 40 | Dumpling or gyozo skins | |
| Cornstarch for dusting is okay | ||
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Rice wine |
| *M's note: dry sherry | ||
| 1½ | teaspoon | Sesame oil |
| ¼ | teaspoon | Ground black pepper |
| 2 | tablespoons | Cornstarch |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Hot chili paste |
| *M's note: double it | ||
| 1 | teaspoon | Minced ginger root |
| 2 | tablespoons | Warm water |
| 1 | cup | Safflower or corn oil |
Directions
FILLING
HOT CHILI SAUCE
FINISHING
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.
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] Submitted By MICHAEL LOO On 05-04-95