Plunge the water chestnuts briefly into hot water, refresh quickly in cold water, and drain thoroughly. In a large mixing bowl, combine all of the filling ingredients. Stir the mixture vigorously in one direction until well combines. Set aside.
Combine the ingredients for the hot chili sauce with 2 tablespoons of water and transfer to a serving bowl.
To finish: Place a tablespoon of the filling in the center of a dumpling skin. Moisten the edge with water, fold over in half to enclose the filling, and press the edges 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 F and add 7 or 8 of the dumplings. Fry, turning constantly, for 3 to 4 minutes until a deep golden brown. Remove with a long- handled strainer and drain briefly in a colander. Transfer to absorbent paper. Fry the remaining dumplings in the same manner, reheating the oil between batches. Arrange the dumplings on a platter and serve warm with the hot chili sauce.
Makes 40 dumplings.
Per Dumpling: 59 Calories, 4 g Protein, 2 g Carbohydrates, 4 g Fat, .3 g Saturated Fat, 16 mg Cholesterol, 175 mg Sodium.
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