Chinese Dumpling Appetizers (Deep-Fried)
Created by KittenCal on November 11, 2014
- Servings: 35-40
- Prep Time: 25m
- Cook Time: 3-4m
- Recipe #15833
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
-
Step 1: Prepare a large baking sheet that has been dusted with cornstarch.
-
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.
-
Step 3: Place 1 tablespoon filling into the center of each dumpling skin/wrapper.
-
Step 4: Moisten the edge with a little water, then fold over to enclose the filling.
-
Step 5: Press edges to seal, then transfer to the baking sheet or tray that has been dusted with cornstarch.
-
Step 6: Heat a wok or skillet then add in oil; heat to 350 degrees.
-
Step 7: Add in 6-7 dumplings and fry turning constantly until a deep golden color (about 3-4 minutes).
-
Step 8: Remove and drain briefly in a colinder; transfer to paper towels.
-
Step 9: Serve with chili sauce.
Nutritional Facts
- Serving Size: 1 (25.7 g)
- Calories 49.8
- Total Fat - 3.9 g
- Saturated Fat - 1.3 g
- Cholesterol - 18 mg
- Sodium - 151 mg
- Total Carbohydrate - 0.7 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 2.9 g
- Calcium - 6.1 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg