Ingredients
-
-
4
-
1
-
1
-
2 - 3
-
2
-
2
-
1
-
1 1/2
-
2
-
1/8
-
-
3
-
1
-
1
Directions
Fried won tons with hot chili sauce, 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 , 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
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
Heat Oven to 200. |
|
5
Done
|
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
Done
|
Drain on Paper Towels; Place on Baking Sheet and Keep Warm in Oven. |
|
7
Done
|
Fry Remaining Batches; Reheat Oil Between Batches. |
|
8
Done
|
Arrange Dumplings on a Platter and Serve Hot With Chili Sauce. |
