Served as appetizer. Non-vegetarian dish. Speciality: High Protein diet.

1 lb ground Pork, uncooked

1/2 lb Raw Shrimp

1/2 cup Water Chestnuts, finely chopped

2 1/2 Tablespoons minced fresh Gingerroot

1 Green Onion, minced (use only white part)

3 Tablespoons Soy Sauce

1 Tablespoon Rice Wine

1 1/2 teaspoons Sesame Oil

1/4 teaspoon Black Pepper

2 Tablespoons Cornstarch

40 dumpling Wrappers or Gyoza Skins

Cornstarch, for dusting

Corn Oil (for frying)

Prepare a large baking sheet that has been dusted with cornstarch. In a large bowl mix together the first 10 ingredients (ground pork through the 2 tablespoons cornstarch) mix well with a wooden spoon to combine. Place 1 tablespoon filling into the center of each dumpling skin/wrapper. Moisten the edge with a little water, then fold over to enclose the filling. Press edges to seal, then transfer to the baking sheet or tray that has been dusted with cornstarch. Heat a wok or skillet then add in oil; heat to 350 degrees. Add in 6-7 dumplings and fry turning constantly until a deep golden colour (about 4 minutes). Remove and drain briefly in a colinder; transfer to paper towels. Serve with chili sauce.

Preparation time: 30 minutes

Cooking time: 35 minutes

Yields: 40 dumpling

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