Michael Loos Fried Dumplings With Hot Chili Sauce Recipe
Yield: 40 servingsRecipe by luhu.jp
Ingredients:
FILLING
1 lbs: Ground pork,
-is okay,
1/3 lbs: Raw shrimp, shelled and
3 tbsp: Soy sauce,
-finely chopped,
1 tbsp: Rice wine,
1/2 cup: Chopped water chestnuts,
*Ms note: dry sherry,
-rinsed,
1 1/2 tsp: Sesame oil,
2 1/2 tbsp: Minced fresh ginger root,
1/4 tsp: Ground black pepper,
2 tbsp: Minced scallions, white part
2 tbsp: Cornstarch,
-only *Ms note: GREEN PART,
HOT CHILI SAUCE
3 tbsp: Soy sauce,
1 tbsp: Sugar,
1 tbsp: Chinese black vinegar, (or
1/2 tsp: Hot chili paste,
-substitute 1 1/2 t,
*Ms note: double it,
-Worcestershire sauce),
1 tsp: Minced ginger root,
*Ms note: balsamic is good,
2 tbsp: Warm water,
-and any vinegar is okay,
FINISHING
40: Dumpling or gyozo skins,
1 cup: Safflower or corn oil,
Cornstarch for dusting,
Directions:
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.
Per Dumpling: 59 Calories, 4 g Protein, 2 g Carbohydrates, 4 g Fat,
.3 g Saturated Fat, 16 mg Cholesterol, 175 mg Sodium.
[Nina Simonds, The Washington Post; Jan 29 1992]
Submitted By MICHAEL LOO On 05-04-95
Source from luhu.jp
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.
Per Dumpling: 59 Calories, 4 g Protein, 2 g Carbohydrates, 4 g Fat,
.3 g Saturated Fat, 16 mg Cholesterol, 175 mg Sodium.
[Nina Simonds, The Washington Post; Jan 29 1992]
Submitted By MICHAEL LOO On 05-04-95
Source from luhu.jp