Fried won tons with hot chili sauce

• 4 medium shrimp, peeled,deveined
• 1 lb finely ground pork
• 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 12 teaspoons sesame oil
• 2 tablespoons cornstarch
• 18 teaspoon ground black pepper
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce
• 2 tablespoons water
• 12-1 teaspoon hot chili paste
• 1 teaspoon minced fresh ginger
• 40 wonton wrappers or 40 gyoza skins
• cornstarch
• vegetable oil or peanut oil

1. For filling: wrap shrimp in paper towels; squeeze out extra moisture and chop finely; combine shrimp, pork 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.

shrimp, ground pork, water chestnuts, fresh ginger, green onions, soy sauce, rice wine, sesame oil, cornstarch, ground black pepper, soy sauce, sugar, chinese black vinegar, water, hot chili paste, fresh ginger, wonton wrappers, cornstarch, vegetable oil

Taken from www.food.com/recipe/fried-won-tons-with-hot-chili-sauce-89336 (may not work)