Prep 30 mins
Cook 5 mins
Wonderful appetizers! I found this in a newspaper, don't remember which one, but they credited it to Nina Simonds from her cookbook 'China Express'. It's good, that's all I know. Cooking time is per batch.
- 4 medium shrimp, peeled,deveined
- 453.59 g finely ground pork
- 113.39 g can water chestnuts, drained and coarsely chopped
- 29.58-44.37 ml minced fresh ginger
- 29.58 ml minced green onions
- 29.58 ml soy sauce
- 14.79 ml rice wine or 14.79 ml sake
- 7.39 ml sesame oil
- 29.58 ml cornstarch
- 0.59 ml ground black pepper
- 44.37 ml soy sauce
- 14.79 ml sugar
- 14.79 ml chinese black vinegar or 14.79 ml Worcestershire sauce
- 29.58 ml water
- 2.46-4.92 ml hot chili paste
- 4.92 ml minced fresh ginger
- 40 wonton wrappers or 40 gyoza skins
- vegetable oil or peanut oil
- For filling: wrap shrimp in paper towels; squeeze out extra moisture and chop finely; combine shrimp, pork and water chestnuts in a medium bowl; mix well then stir in ginger, green onion, soy sauce, rice wine, sesame oil, cornstarch and pepper, combine thoroughly; mixture should be stiff; refrigerate until ready to use (you can do this several hours in advance).
- For chili sauce: stir together soy sauce, sugar, black vinegar or Worcestershire, water, chili paste and ginger in a small bowl; place in a serving bowl and set aside.
- Place 2 teaspoons filling in center of each wonton skin; moisten edges with water; fold over in half to cover filling; press edges to seal; arrange dumplings on a sheet light dusted with cornstarch.
- Heat oven to 200°.
- Pour oil to depth of at least 2 inches in wok or dutch oven; heat oil over medium-high heat to 350°; fry 8 or 9 dumplings at a time, turning constantly, until golden brown, about 5-6 minutes.
- Drain on paper towels; place on baking sheet and keep warm in oven.
- Fry remaining batches; reheat oil between batches.
- Arrange dumplings on a platter and serve hot with chili sauce.