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.