Recipe for Fried Dumplings with Hot Chili Sauce 
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Yield:
40 Servings
Ingredients:
Amount Ingredient
FILLING: ----------------
1 lb Ground pork
1/3 lb Raw shrimp, shelled and finely chopped
1/2 cup Chopped water chestnuts, rinsed
1/2 tbl Minced fresh ginger root
2 tbl Minced scallions, white part
3 tbl Soy sauce
1 tbl Rice wine
1/2 tsp Sesame oil
1/4 tsp Ground black pepper
2 tbl Cornstarch
----------------- HOT CHILI SAUCE: ----------------
3 tbl Soy sauce
1 tbl Chinese black vinegar (or substitute 1 1/2 t Worcestershire sauce)
1 tbl Sugar
1/2 tsp Hot chili paste
1 tsp Minced ginger root
2 tbl Warm water
----------------- FINISHING: ----------------
40 x Dumpling or gyozo skins
Cornstarch for dusting
Instructions:
Instructions: 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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