Michael loo's fried dumplings with hot chili sauce

40 servings

Ingredients

Quantity Ingredient
1 pounds Ground pork
⅓ pounds Raw shrimp, shelled and finely chopped
½ cup Chopped water chestnuts, rinsed
2½ tablespoon Minced fresh ginger root
2 tablespoons Minced scallions, white part only *M's note: GREEN PART
3 tablespoons Soy sauce
1 tablespoon Chinese black vinegar (or substitute 1 1/2 t Worcestershire sauce)
*M's note: balsamic is good and any vinegar is okay
40 Dumpling or gyozo skins
Cornstarch for dusting is okay
3 tablespoons Soy sauce
1 tablespoon Rice wine
*M's note: dry sherry
1½ teaspoon Sesame oil
¼ teaspoon Ground black pepper
2 tablespoons Cornstarch
1 tablespoon Sugar
½ teaspoon Hot chili paste
*M's note: double it
1 teaspoon Minced ginger root
2 tablespoons Warm water
1 cup Safflower or corn oil

Directions

FILLING

HOT CHILI SAUCE

FINISHING

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] Submitted By MICHAEL LOO On 05-04-95

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