Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Plunge the water chestnuts briefly into hot water, refresh quickly in
cold water, and drain thoroughly. In a large mixing bowl, combine
all of the filling ingredients. Stir the mixture vigorously in one
direction until well combines. Set aside.

Combine the ingredients for the hot chili sauce with 2 tablespoons of
water and transfer to a serving bowl.

To finish: Place a tablespoon of the filling in the center of a
dumpling skin. Moisten the edge with water, fold over in half to
enclose the filling, and press the edges 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 F and add
7 or 8 of the dumplings. Fry, turning constantly, for 3 to 4 minutes
until a deep golden brown. Remove with a long- handled strainer and
drain briefly in a colander. Transfer to absorbent paper. Fry the
remaining dumplings in the same manner, reheating the oil between
batches. Arrange the dumplings on a platter and serve warm with the
hot chili sauce.

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]

From: FRED PETERS

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