Fried dumplings with hot chili sauce

40 servings

Ingredients

Quantity Ingredient
FILLING:
1 pounds Ground pork
⅓ pounds Raw shrimp, shelled and finely chopped
½ cup Chopped water chestnuts
2½ tablespoon Minced fresh ginger root
2 tablespoons Minced scallions, white part only
3 tablespoons Soy sauce
1 tablespoon Rice wine or sake
1½ teaspoon Sesame oil
¼ teaspoon Ground black pepper
2 tablespoons Cornstarch
HOT CHILI SAUCE:
3 tablespoons Soy sauce
1 tablespoon Chinese black vinegar (or substitute 1 1/2
Teaspoon Worcestershire sauce)
1 tablespoon Sugar
½ teaspoon Hot chili paste
1 teaspoon Minced ginger root
FINISHING:
40 Dumpling or gyozo skins
Cornstarch for dusting
1 cup Safflower or corn oil

Directions

Plunge the water chestnuts briefly into hot water, refresh quickly in cold water, and drain thoroughly. In a large mixing bowl, combine all of the filling ingredients. Stir the mixture vigorously in one direction until well combines. Set aside.

Combine the ingredients for the hot chili sauce with 2 tablespoons of water and transfer to a serving bowl.

To finish: Place a tablespoon of the filling in the center of a dumpling skin. Moisten the edge with water, fold over in half to enclose the filling, and press the edges 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 F and add 7 or 8 of the dumplings. Fry, turning constantly, for 3 to 4 minutes until a deep golden brown. Remove with a long- handled strainer and drain briefly in a colander. Transfer to absorbent paper. Fry the remaining dumplings in the same manner, reheating the oil between batches. Arrange the dumplings on a platter and serve warm with the hot chili sauce.

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: FRED PETERS

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