Fried Dumplings with Hot Chili Sauce

These fried dumplings are loaded with a filling of ground pork, chopped shrimp, water chestnuts, fresh ginger, and scallions, seasoned with soy sauce, rice wine, and sesame oil. Deep-fried until golden and served with a hot chili dipping sauce, they’re crispy on the outside with a juicy, savory center.

The pork-and-shrimp combination is classic for a reason. Pork brings the fat and richness, shrimp adds a sweet, briny note, and the water chestnuts give each bite a clean, crunchy snap you don’t get from an all-meat filling.

The chili sauce is built on Chinese black vinegar, soy sauce, sugar, and Thai chili paste with fresh ginger. It’s sweet, sour, salty, and spicy all at once, designed to cut through the richness of the fried wrapper.

Chef Tips

• Chop the shrimp finely by hand rather than using a food processor. You want small pieces, not a paste, so the shrimp texture stays distinct.
• Dust the filled dumplings on a cornstarch-dusted tray so they don’t stick to each other while you work through the batch.
• Fry only 7 or 8 dumplings at a time. Overcrowding drops the oil temperature and makes them greasy instead of crisp.
• Reheat the oil between batches. Consistent temperature is what gives you an even, deep gold color.

Variations

• Pan-fry (potsticker style) instead of deep-frying: sear the bottoms, add water, cover, and steam until cooked through.
• Swap ground pork for ground chicken for a lighter filling.
• Add finely shredded napa cabbage to the filling for extra moisture and a softer texture.