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Fried won tons with hot chili sauce

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“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.”
READY IN:
35mins
YIELD:
40 dumplings
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. 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.
  3. 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.
  4. Heat oven to 200°.
  5. 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.
  6. Drain on paper towels; place on baking sheet and keep warm in oven.
  7. Fry remaining batches; reheat oil between batches.
  8. Arrange dumplings on a platter and serve hot with chili sauce.

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