Fried Dumplings with Hot Chili Sauce
Yield
40 servingsPrep
10 minCook
5 minReady
15 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 | pound |
ground pork
|
|
| ⅓ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 453.6 | g |
ground pork
|
|
| 151.2 | g |
shrimp
raw, shelled and finely chopped |
|
| 118 | ml |
water chestnuts
chopped, rinsed |
*
|
| 38 | ml |
ginger root
fresh, minced |
|
| 3E+1 | ml |
scallions, spring or green onions
white part, minced |
|
| 45 | ml |
soy sauce, tamari
|
|
| 15 | ml |
rice wine
|
|
| 7.5 | ml |
sesame oil
|
|
| 1.3 | ml |
black pepper
ground |
|
| 3E+1 | ml |
cornstarch
|
|
| Hot chili sauce | |||
| 45 | ml |
soy sauce, tamari
|
|
| 15 | ml |
chinese black vinegar
(or substitute 1 1/2 t worcestershire sauce) |
* |
| 15 | ml |
sugar
|
|
| 2.5 | ml |
thai chili paste
|
*
|
| 5 | ml |
ginger root
|
|
| 3E+1 | ml |
water
warm |
|
| Finishing | |||
| 4E+1 | each |
dumplings
or gyozo skins |
* |
| 5 | ml |
cornstarch
for dusting |
|
| 237 | ml |
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.
