Ingredients
- 1 pound lean ground pork (uncooked)
- 1/2 pound raw shrimp (shelled, deveined and finely chopped or minced)
- 1/2 cup water chestnut, finely chopped
- 2 1/2 tablespoons minced fresh gingerroot
- 1 green onion, minced (use only white part)
- 3 tablespoons soy sauce
- 1 tablespoon wine (rice wine)
- 1 1/2 teaspoons sesame oil
- 1/8 to 1/2 teaspoon black pepper
- Cayenne pepper (optional and to taste if you want some heat)
- 2 tablespoons cornstarch
- 40 dumpling wrappers (or 40 gyoza skins)
- Cornstarch, for dusting
- Oil (vegetable or corn oil)
- Sweet & hot chili sauce (for dipping)
How to Make
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Step 1: Prepare a large baking sheet that has been dusted with cornstarch.
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Step 2: In a large bowl mix together the first 10 ingredients (ground pork through the 2 tablespoons cornstarch) mix well with a wooden spoon to combine.
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Step 3: Place 1 tablespoon filling into the center of each dumpling skin/wrapper.
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Step 4: Moisten the edge with a little water, then fold over to enclose the filling.
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Step 5: Press edges to seal, then transfer to the baking sheet or tray that has been dusted with cornstarch.
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Step 6: Heat a wok or skillet then add in oil; heat to 350 degrees.
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Step 7: Add in 6-7 dumplings and fry turning constantly until a deep golden color (about 3-4 minutes).
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Step 8: Remove and drain briefly in a colinder; transfer to paper towels.
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Step 9: Serve with chili sauce.
We hope you enjoy this recipe!
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