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Fried Dumplings with Hot Chili Sauce

 

29

Yield

40

servings

Prep

10

min

Cook

5

min

Ready

15

min

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

Filling
1 pound ground pork
pound shrimp
raw, shelled and finely chopped
½ cup water chestnuts
chopped, rinsed
*
2 ½ tablespoons ginger root
fresh, minced
2 tablespoons scallions, spring or green onions
white part, minced
3 tablespoons soy sauce, tamari
1 tablespoon rice wine
1 ½ teaspoons sesame oil
¼ teaspoon black pepper
ground
*
2 tablespoons cornstarch
Hot chili sauce
3 tablespoons soy sauce, tamari
1 tablespoon chinese black vinegar
(or substitute 1 1/2 t worcestershire sauce)
*
1 tablespoon sugar
½ teaspoon thai chili paste
*
1 teaspoon ginger root
*
2 tablespoons water
warm
Finishing
40 each dumplings
or gyozo skins
*
1 teaspoon cornstarch
for dusting
1 cup safflower oil
or corn oil

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 tablespoon 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 9279% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 154mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 8g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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