Serves: 40
Total Calories: 93

FILLING
4 medium shrimp, peeled, deveined
1 pound finely ground pork
1 (4-ounce) can water chestnut drained and coarsely chopped
3 teaspoons fresh ginger
2 tablespoons , diced green onions
2 tablespoons soy sauce
1 tablespoon rice cooking wine
1 1/2 teaspoons sesame oil
2 tablespoons cornstarch
1 tablespoon coarse black pepper
3 tablespoons soy sauce
1 tablespoon Chineses black vinegar or Worcestershire Sauce
2 tablespoons water
1/2-1 teaspoon hot chili paste
1 teaspoon minced fresh ginger
WONTONS
40 wonton wrappers
cornstarch
vegetable oil or peanut oil

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 deep fryer 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.

40 dumplings
35 minutes ( 30 mins prep time, 5 mins cook time )

Nutritional Facts:

Serves: 40
Total Calories: 93
Calories from Fat: 51

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