Asian-Style Fried Dumpling Appetizers

• 1 lb ground pork, uncooked
• 12 lb raw shrimp (shelled, deveined and finely chopped or minced)
• 12 cup water chestnut, finely chopped
• 2 12 tablespoons minced fresh gingerroot
• 1 green onion, minced (use only white part)
• 3 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 12 teaspoons sesame oil
• 14 teaspoon black pepper
• 2 tablespoons cornstarch
• 40 dumpling wrappers or 40 gyoza skins
• cornstarch, for dusting
• corn oil (for frying)

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

ground pork, shrimp, water, fresh gingerroot, green onion, soy sauce, rice wine, sesame oil, black pepper, cornstarch, wrappers, cornstarch, corn oil

Taken from www.food.com/recipe/asian-style-fried-dumpling-appetizers-194634 (may not work)