Recipe - Fried Dumplings With Hot Chili Sauce

FILLING:
1 pound Ground pork
1/3 pound Raw shrimp, shelled and
finely chopped
One half cup Chopped water chestnuts,
rinsed
2 One half tablespoon Minced fresh ginger root
2 tablespoon Minced scallions, white part
3 tablespoon Soy sauce
1 tablespoon Rice wine
1 One half teaspoon Sesame oil
One fourth teaspoon Ground black pepper
2 tablespoon Cornstarch
HOT CHILI SAUCE:
3 tablespoon Soy sauce
1 tablespoon Chinese black vinegar (or
substitute 1 One half t
Worcestershire sauce)
1 tablespoon Sugar
One half teaspoon Hot chili paste
1 teaspoon Minced ginger root
2 tablespoon Warm water
FINISHING:
40 Dumpling or gyozo skins
Cornstarch for dusting
1 cup Safflower or corn oil

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini