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Ingredientes
- 1 lb Grnd pork
- 1/3 lb Raw shrimp, shelled and finely minced
- 1/2 c. Minced water chestnuts, rinsed
- 2 1/2 Tbsp. Chopped fresh ginger root
- 2 Tbsp. Chopped scallions, white part
- 3 Tbsp. Soy sauce
- 1 Tbsp. Rice wine
- 1 1/2 tsp Sesame oil
- 1/4 tsp Grnd black pepper
- 2 Tbsp. Cornstarch
- 3 Tbsp. Soy sauce
- 1 Tbsp. Chinese black vinegar (or possibly substitute 1 1/2 t Worcestershire sauce)
- 1 Tbsp. Sugar
- 1/2 tsp Warm chili paste
- 1 tsp Chopped ginger root
- 2 Tbsp. Hot water
- 40 x Dumpling or possibly gyozo skins Cornstarch for dusting
- 1 c. Safflower or possibly corn oil
Direcciones
- Stir all of the filling ingredients together till combined. Set aside.
- Combine the ingredients for the warm chili sauce in a serving bowl. To finish: Place 1 Tablespoons 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 which has been dusted with cornstarch. Heat a wok or possibly a deep skillet and add in the oil. Heat to 350 and add in 7 or possibly 8 of the dumplings. Fry, turning constantly, till a deep gold - about 4 minutes. 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 hot with the sauce on the side.
- Makes 40dumplings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 12 servings | |
| Calories 1475 | |
| Calories from Fat 907 | 61% |
| Total Fat 100.82g | 126% |
| Saturated Fat 25.58g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 1910mg | 80% |
| Potassium 580mg | 17% |
| Total Carbs 89.53g | 24% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.68g | 1% |
| Protein 50.4g | 81% |
