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December 2018

Rice Recipes

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Carrot Zucchini and Potato Shreds

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Fried Dumplings with Hot Chili Sauce Recipe

Fried Dumplings with Hot Chili Sauce recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Fried Dumplings with Hot Chili Sauce recipe  PDF


FILLING: 1 lb Ground pork
1/3 lb Raw shrimp, shelled and
finely chopped 1/2 c Chopped water chestnuts,
rinsed 2 1/2 tb Minced fresh ginger root
2 tb Minced scallions, white part
3 tb Soy sauce
1 tb Rice wine
1 1/2 ts Sesame oil
1/4 ts Ground black pepper
2 tb Cornstarch
HOT CHILI SAUCE: 3 tb Soy sauce
1 tb Chinese black vinegar (or
substitute 1 1/2 t Worcestershire sauce) 1 tb Sugar
1/2 ts Hot chili paste
1 ts Minced ginger root
2 tb Warm water
FINISHING: 40 Dumpling or gyozo skins
Cornstarch for dusting 1 c Safflower or corn oil
Stir all of the filling ingredients together until combined. Set aside. Combine the ingredients for the hot chili sauce in a serving bowl. To finish: Place 1 T filling in the center of each dumpling skin. Moisten the edge with water, fold over to enclose the filling, and press the edge to seal. Transfer the dumplings to a tray that has been dusted with cornstarch. Heat a wok or a deep skillet and add the oil. Heat to 350 and add 7 or 8 of the dumplings. Fry, turning constantly, until a deep gold
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.

Fried Dumplings with Hot Chili Sauce recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
251 people have voted
Last Reviewed on 2018-12-09



Sunday, Dec 09 2018 Download & Print Fried Dumplings with Hot Chili Sauce recipe  PDF   Rice recipes RSS   Thumsb up

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