Fish Dumplings

Courtesy of Flavor and Fortune Magazine, the Chinese food magazine

½ pound flounder and another white fish, coarsely chopped together
½ teaspoon salt
½ teaspoon granulated sugar
1 teaspoon Chinese white rice wine
⅛ teaspoon ground white pepper
8 wrappers, each three-inches square (you can use rice paper wrapper, egg roll wrappers, wonton wrappers)
1 egg yolk
1 cup vegetable oil
dash ground Sichuan pepper mixed with teaspoon salt

1. Gently mix fish, salt, sugar, rice wine, and the ground white pepper.

2, Brush egg yolk on all four edges of the noodle wrappers, then put one heaping teaspoon of the fish mixture on each and roll as you would an egg roll, folding the sides in. Put each roll on a plate seam-side down.

3. Heat wok or a fry pan, add the vegetable oil, and fry half the dumplings on one side until golden, turn over and fry the other side. Remove them to drain on a paper towel covering them lightly with another paper towel. Repeat until all are fried, then serve.