| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Chinese | Chinese, Oriental, Pork, Seafood | 40 | Servings |
INGREDIENTS
| FILLING | ||
| 1 | lb | Ground pork |
| 1/3 | lb | Raw shrimp, shelled and |
| finely chopped | ||
| 1/2 | c | Chopped water chestnuts |
| rinsed | ||
| 2 1/2 | T | Minced fresh ginger root |
| 2 | T | Minced scallions, white part |
| 3 | T | Soy sauce |
| 1 | T | Rice wine |
| 1 1/2 | t | Sesame oil |
| 1/4 | t | Ground black pepper |
| 2 | T | Cornstarch |
| HOT CHILI SAUCE: | ||
| 3 | T | Soy sauce |
| 1 | T | Chinese black vinegar, or |
| substitute 1 1/2 t | ||
| Worcestershire sauce | ||
| 1 | T | Sugar |
| 1/2 | t | Hot chili paste |
| 1 | t | Minced ginger root |
| 2 | T | Warm water |
| FINISHING | ||
| 40 | Dumpling or gyozo skins | |
| Cornstarch for dusting | ||
| 1 | c | Safflower or corn oil |
INSTRUCTIONS
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
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