Fried Won Tons With Hot Chili Sauce

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 4 medium shrimp, peeled,deveined
• 1 lb finely ground lamb
• 1 (4 ounce) can water chestnuts, drained and coarsely chopped
• 2 -3 tablespoons minced fresh ginger
• 2 tablespoons minced green onions
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or 1 tablespoon sake
• 1 1/2 teaspoons sesame oil
• 2 tablespoons cornstarch
• 1/8 teaspoon ground black pepper
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon chinese black vinegar or 1 tablespoon worcestershire sauce
• 2 tablespoons water
• 1/2-1 teaspoon hot chili paste
• 1 teaspoon minced fresh ginger
• 40 wonton wrappers or 40 gyoza skins
• cornstarch
• vegetable oil or peanut oil

Recipe

• 1 for filling: wrap shrimp in paper towels; squeeze out extra moisture and chop finely; combine shrimp, lamb 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 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 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.