Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------FILLING-------------------------------
1 lb Ground pork -is okay
1/3 lb Raw shrimp, shelled and 3 tb Soy sauce
-finely chopped 1 tb Rice wine
1/2 c Chopped water chestnuts, *M's note: dry sherry
-rinsed 1 1/2 ts Sesame oil
2 1/2 tb Minced fresh ginger root 1/4 ts Ground black pepper
2 tb Minced scallions, white part 2 tb Cornstarch
-only *M's note: GREEN PART

----------------------HOT CHILI SAUCE---------------------------
3 tb Soy sauce 1 tb Sugar
1 tb Chinese black vinegar (or 1/2 ts Hot chili paste
-substitute 1 1/2 t *M's note: double it
-Worcestershire sauce) 1 ts Minced ginger root
*M's note: balsamic is good 2 tb Warm water
-and any vinegar is okay

-------------------------FINISHING------------------------------
40 Dumpling or gyozo skins 1 c Safflower or corn oil
Cornstarch for dusting

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.

Per Dumpling: 59 Calories, 4 g Protein, 2 g Carbohydrates, 4 g Fat,
.3 g Saturated Fat, 16 mg Cholesterol, 175 mg Sodium.

[Nina Simonds, The Washington Post; Jan 29 1992]
Submitted By MICHAEL LOO On 05-04-95

Browse by categories