Title: Fried Dumplings with Hot Chili Sauce
Categories: Chinese, Pork, Dumplings, Shrimp, Chilies
Yield: 40 Dumplings
Filling:
1 lb Ground pork
1/3 lb Raw shrimp; shelled and
-finely chopped
1/2 c Water chestnuts; chopped,
Rinsed
2 1/2 tb Fresh ginger root; minced
2 tb Scallions; minced
3 tb Soy sauce
1 tb Rice wine or dry sherry
1 1/2 ts Sesame oil
1/4 ts Ground black pepper
2 tb Corn starch
Hot chili sauce:
3 tb Soy sauce
1 tb Chinese black vinegar -OR-
1 tb Balsamic vinegar -OR-
1 1/2 ts Worcestershire sauce
1 tb Sugar
1/2 ts Hot chili paste
1 ts Ginger root; minced
2 tb Water; warm
Finishing:
40 Dumpling or gyozo skins
Corn starch; for dusting
1 c 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 tb 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 corn starch.
Heat a wok or a deep skillet and add the oil. Heat to 350 F and
add 7 or 8 of the dumplings. Fry, turning constantly, until 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 warm with the
sauce on the side.
Recipe by Nina Simonds, The Washington Post; Jan 29 1992
