Fried won tons with hot chili sauce |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Wonderful appetizers. It's good, that's all I know. Cooking time is per batch. Ingredients:
4 medium shrimp, peeled,deveined |
1 lb finely ground pork |
1 (4 ounce) can water chestnuts, drained and coarsely chopped |
2 -3 tablespoons minced fresh ginger |
2 tablespoons minced green onions |
2 tablespoons soy sauce |
1 tablespoon rice wine or 1 tablespoon sake |
1 1/2 teaspoons sesame oil |
2 tablespoons cornstarch |
1/8 teaspoon ground black pepper |
3 tablespoons soy sauce |
1 tablespoon sugar |
1 tablespoon chinese black vinegar or 1 tablespoon worcestershire sauce |
2 tablespoons water |
1/2-1 teaspoon hot chili paste |
1 teaspoon minced fresh ginger |
40 wonton wrappers or 40 gyoza skins |
cornstarch |
vegetable oil or peanut oil |
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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