Asian-Style Fried Dumpling Appetizers
- Ready In:
- 34mins
- Ingredients:
- 13
- Yields:
-
40 dumplings (approx)
ingredients
- 1 lb ground pork, uncooked
- 1⁄2 lb 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 rice wine
- 1 1⁄2 teaspoons sesame oil
- 1⁄4 teaspoon black pepper
- 2 tablespoons cornstarch
- 40 dumpling wrappers or 40 gyoza skins
- cornstarch, for dusting
- corn oil (for frying)
directions
- Prepare a large baking sheet that has been dusted with cornstarch.
- 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.
- Place 1 tablespoon filling into the center of each dumpling skin/wrapper.
- Moisten the edge with a little water, then fold over to enclose the filling.
- Press edges to seal, then transfer to the baking sheet or tray that has been dusted with cornstarch.
- Heat a wok or skillet then add in oil; heat to 350 degrees.
- Add in 6-7 dumplings and fry turning constantly until a deep golden colour (about 4 minutes).
- Remove and drain briefly in a colinder; transfer to paper towels.
- Serve with chili sauce.
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