Ingredients
- 40 dumpling
- 8 dumplings
- 2 scallions (minced)
- 1 filling
- 1 filling in the center of dumpling skin
- 1 finishing
- 260 gr pork (ground)
- 220 gr safflower
- 120 ml water chestnuts (chopped)
- 90 ml soy sauce
- 80 gr shrimp (raw)
- 30 ml warm water
- 16 gr cornstarch
- 16 ml chinese black vinegar
- 16 gr ginger root (minced fresh)
- 14 gr sugar
- 16 ml rice wine
- 7 ml sesame oil
- 7 ml worcestershire sauce
- 2 gr chili paste (hot)
- 2 gr ginger root (minced)
- 1 gr 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.
