---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Pork, Seafood, Oriental
       Yield: 40 servings
       1 lb Ground pork
     1/3 lb Raw shrimp, shelled and
            -finely chopped
     1/2 c  Chopped water chestnuts,
   2 1/2 tb Minced fresh ginger root
       2 tb Minced scallions, white part
       3 tb Soy sauce
       1 tb Rice wine
   1 1/2 ts Sesame oil
     1/4 ts Ground black pepper
       2 tb Cornstarch
            HOT CHILI SAUCE:
       3 tb Soy sauce
       1 tb Chinese black vinegar (or
            -substitute 1 1/2 t
            -Worcestershire sauce)
       1 tb Sugar
     1/2 ts Hot chili paste
       1 ts Minced ginger root
       2 tb Warm water
      40    Dumpling or gyozo skins
            Cornstarch for dusting
       1 c  Safflower or corn oil
   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
   350 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.