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.