Szechuan Dumplings
Kimberly Kennedy
ingredients
- Dumplings:
- 1/2 pound ground pork
- 3 scallions, finely chopped
- 1 clove garlic, finely minced
- 1 teaspoon ginger root, finely shredded
- 1 teaspoon chili oil
- Wonton wrappers (36)
- Sauce:
- 2 tablespoons chili oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
directions
- 1
1. Combine all filling ingredients in a mixing bowl and stir thoroughly to blend.
- 2
2. Place about a teaspoon of the filling mixture in the center of each wonton wrapper.
- 3
3. Moisten the edges of the wrapper with water and press the edges together, pinching pleats along the seam to seal.
- 4
4. To steam, place in a bamboo steamer basket over about 1 cup of boiling water in a deep kettle. Steam for about 10 minutes, until tender. Serve with dipping sauce.
- 5
* To deep fry, heat about 2? of oil in a wok or frying pan. Fry dumplings until golden brown, turning once. Remove from oil and drain on paper towels.
- 6
* To pan fry, heat about 3 tablespoons in a frying pan and fry dumplings until golden brown on the bottom. Pour about 1/4 cup of water into the pan, cover with a tight fitting lid and steam until dumplings are tender, about 5 to 7 minutes.
Source: Kimberly Kennedy
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