Ingredients
- 40 dumpling
- 8 dumplings
- 2 scallions (minced)
- 1 filling
- 1 filling in the center of dumpling skin
- 1 finishing
- 1 lb pork (ground)
- 1 c safflower
- 1/2 c water chestnuts (chopped)
- 6 tb soy sauce
- 3/8 lb shrimp (raw)
- 2 tb warm water
- 2 tb cornstarch
- 1 tb chinese black vinegar
- 2 1/2 tb ginger root (minced fresh)
- 1 tb sugar
- 1 tb rice wine
- 1 1/2 ts sesame oil
- 1 1/2 t worcestershire sauce
- 1/2 ts chili paste (hot)
- 1 ts ginger root (minced)
- 1/4 ts black pepper (ground)
~ 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.
