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Fried Dumplings With Hot Chili Sauce
Ingredients
- 1 lb Grnd pork
- 1/3 lb Raw shrimp, shelled and finely minced
- 1/2 c. Minced water chestnuts, rinsed
- 2 1/2 Tbsp. Chopped fresh ginger root
- 2 Tbsp. Chopped scallions, white part
- 3 Tbsp. Soy sauce
- 1 Tbsp. Rice wine
- 1 1/2 tsp Sesame oil
- 1/4 tsp Grnd black pepper
- 2 Tbsp. Cornstarch
- 3 Tbsp. Soy sauce
- 1 Tbsp. Chinese black vinegar (or possibly substitute 1 1/2 t Worcestershire sauce)
- 1 Tbsp. Sugar
- 1/2 tsp Warm chili paste
- 1 tsp Chopped ginger root
- 2 Tbsp. Hot water
- 40 x Dumpling or possibly gyozo skins Cornstarch for dusting
- 1 c. Safflower or possibly corn oil
Directions
- Stir all of the filling ingredients together till combined. Set aside.
- Combine the ingredients for the warm chili sauce in a serving bowl. To finish: Place 1 Tablespoons 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 which has been dusted with cornstarch. Heat a wok or possibly a deep skillet and add in the oil. Heat to 350 and add in 7 or possibly 8 of the dumplings. Fry, turning constantly, till a deep gold - about 4 minutes. 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 hot with the sauce on the side.
- Makes 40dumplings.
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