Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FILLING***
   1      pound         ground pork
     1/3  pound         raw shrimp -- shelled, chopped
     1/2  cup           water chestnuts -- rinsed, chopped
   2 1/2  tablespoons   fresh ginger root -- minced
   2      tablespoons   scallions, white part --  minced
   3      tablespoons   soy sauce
   1      tablespoon    rice wine
   1 1/2  teaspoons     sesame oil
     1/4  teaspoon      black pepper -- ground
   2      tablespoons   cornstarch
                        ***HOT CHILI SAUCE***
   3      tablespoons   soy sauce
   1      tablespoon    Chinese vinegar
   1      tablespoon    sugar
     1/2  teaspoon      hot chili paste
   1      teaspoon      minced ginger root
   2      tablespoons   warm water
                        ***FINISHING***
  40                    won ton or gyozo skins
                        cornstarch for dusting
   1      cup           safflower or corn oil

Preparation:

Stir all of the filling ingredients together until combined. Set aside. Combine the ingredients for the hot chili sauce in a serving bowl. To finish: Place 1 T filling in the center of each dumpling skin. Moisten the edge with water, fold over to enclose the filling, and press the edge 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 350F and add 7 or 8 of the dumplings. Fry, turning constantly, until a deep gold ~ about 4 min. Remove and drain briefly in a colander. Transfer to paper towels. Repeat the process for all the dumplings, reheating oil between batches. Serve the dumplings warm with the sauce on the side. Makes 40 dumplings.