Fried Dumplings With Hot Chili Sauce
chinese, dumplings, pork, sauces, shellfish
1 filling:
1 lb ground pork
1/3 lb raw shrimp, shelled and finely chop; ped
1/2 cup chopped water chestnuts,
1 rinsed
2 1/2 tablespoon minced fresh ginger root
2 tablespoon minced scallions
3 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
1 1/2 teaspoon sesame oil
1/4 teaspoon ground black pepper
2 tablespoon cornstarch
1 hot chili sauce:
3 tablespoon soy sauce
1 tablespoon chinese black vinegar or
1 tablespoon balsamic vinegar (or
1 1/2 teaspoon worcestershire sauce)
1 tablespoon sugar
1/2 teaspoon hot chili paste
1 teaspoon minced ginger root
2 tablespoon warm water
1 finishing:
40 dumpling or gyozo skins
1 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.
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]
From: Michael Loo Date: 26 May 97 National Cooking Echo Ä
Yield: 40 servings