Fried Dumplings With Hot Chili Sauce Recipe

Step 1

Stir all of the filling ingredients together until combined. Set aside.

Step 2

Combine the ingredients for the hot chili sauce in a serving bowl.

Step 3

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.

Step 4

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.

Step 5

Remove and drain briefly in a colander. Transfer to paper towels.

Step 6

Repeat the process for all the dumplings, reheating oil between batches.

Step 7

Serve the dumplings warm with the sauce on the side. Makes 40 dumplings.

Things You'll Need

  • 1lb Ground pork
  • 1/3lb Raw shrimp, shelled and finely chopped
  • 1/2c Chopped water chestnuts, rinsed
  • 2 1/2tb Minced fresh ginger root
  • 2tb Minced scallions, white part
  • 3tb Soy sauce
  • 1tb Rice wine
  • 1 1/2ts Sesame oil
  • 1/4ts Ground black pepper
  • 2tb Cornstarch
  • 3tb Soy sauce
  • 1tb Chinese black vinegar -OR-
  • 1/2ts Worcestershire sauce
  • 1tb Sugar
  • 1/2ts Hot chili paste
  • 1ts Minced ginger root
  • 2tb Warm water
  • 40 Dumpling or gyozo skins
  • Cornstarch for dusting
  • 1c Safflower or corn oil

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