Serves:

Ingredients:

FILLING:
3 tb Soy sauce
1 tb Chinese black vinegar (or
substitute 1 1/2
Teaspoon Worcestershire
sauce)
1 tb Sugar
1/2 ts Hot chili paste
1 ts Minced ginger root
FINISHING:
40 Dumpling or gyozo skins
Cornstarch for dusting
HOT CHILI SAUCE:
2 tb Cornstarch
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
only
3 tb Soy sauce
1 tb Rice wine or sake
1 1/2 ts Sesame oil
1/4 ts Ground black pepper
1 c Safflower or corn oil

Method:

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.