Categories: Chinese, Pork, Seafood, Oriental
Yield: 40 servings

1 lb Ground pork
1/3 lb Raw shrimp, shelled and
-finely chopped
1/2 c Chopped water chestnuts,
2 1/2 tb Minced fresh ginger root
2 tb Minced scallions, white part
3 tb Soy sauce
1 tb Rice wine
1 1/2 ts Sesame oil
1/4 ts Ground black pepper
2 tb Cornstarch
3 tb Soy sauce
1 tb Chinese black vinegar (or
-substitute 1 1/2 t
-Worcestershire sauce)
1 tb Sugar
1/2 ts Hot chili paste
1 ts Minced ginger root
2 tb Warm water
40 Dumpling or gyozo skins
Cornstarch for dusting
1 c Safflower or corn oil

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.

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