• Prep Time:
  • Cooking Time:
  • Serves: 40 Servings

Fried Dumplings with Hot Chili Sauce

  • Recipe Submitted by on

Category: Chinese, Seafood, Pork

 Ingredients List

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


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

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