FILLING:
      1 lb Ground pork

    1/3 lb Raw shrimp, shelled and

           -finely chopped
    1/2 c  Chopped water chestnuts,

           -rinsed
  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

           FINISHING:
     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.