Fried Dumplings With Hot Chili Sauce

Course : Chinese
Serves: 40
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1 pound ground pork
1/3 pound raw shrimp -- shelled, chopped
1/2 cup water chestnuts -- rinsed, chopped
2 1/2 tablespoons fresh ginger root -- minced
2 tablespoons scallions white part minced
3 tablespoons soy sauce
1 tablespoon rice wine
1 1/2 teaspoons sesame oil
1/4 teaspoon black pepper -- ground
2 tablespoons cornstarch
3 tablespoons soy sauce
1 tablespoon Chinese vinegar
1 tablespoon sugar
1/2 teaspoon hot chili paste
1 teaspoon minced ginger root
2 tablespoons warm water
40 sheets won ton or gyozo skins
2 tablespoons cornstarch for dusting
1 cup safflower or corn oil

Preparation / Directions:

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 350F 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.

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