Recipe: Spicy Dumplings With Sesame Sauce and Hot Oil

This is not the way we make it at home, but it's close enough... Have a go...
Or you may as Nina at her page. She is here for discussion until end of this
month...

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Spicy Dumplings With Sesame Sauce & Hot Oil

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---------- Recipe via Meal-Master (tm) v8.02

Title: SPICY DUMPLINGS WITH SESAME SAUCE & HOT OIL
Categories: Chinese
Yield: 4 servings

---------------------------DOUGH---------------------------
2 c Flour, all purpose
1 pn Salt
1/2 c Water or more

--------------------------FILLING--------------------------
2 tb Water, cold
1 tb Ginger, fresh, finely
-- chopped
1 tb Scallion, finely, chopped
1/2 lb Pork, butt, ground
1/4 ts Salt
1 pn Pepper, white, ground

--------------------SPICY SESAME SAUCE--------------------
1/3 c Tahini, (sesame seed
-- paste) + 1 tablespoon
1/3 c Vinegar, Chinese, rice
1/3 c Soy sauce
1/4 c Sugar
1 1/2 tb Oil, sesame
1 tb Garlic, finely chopped
1 tb Oil, chili, hot
1/2 ts Peppercorns, Szechwan,
-- ground
Oil, hot chili
Scallions, sliced

For Dough: ==========

In a mixer or processor, combine the flour and
the salt. Gradually add water to the dry ingredients
and knead to form a firm but moist dough. Wrap and
refrigerate for 2 hours or more.

For Filling: ============

Combine water with the ginger and scallion. Let
stand, covered, 2 hours or longer. Strain, reserving
liquid. Stir liquid into the ground pork with salt
and pepper. Cover and refrigerate until needed.

For Spicy Sesame Sauce: =======================

Use a processor or blender to combine sauce
ingredients. Set aside.

To Assemble: ============

Divide your dough into 4 pieces. Roll each piece
into a cylinder about 1 inch in diameter. Pinch or
cut 6 or 7 walnut-size pieces from each cylinder.
Dust pieces with flour and stand each on a cut side.
Use a rolling pin to flatten into 2 1/2 to 3-inch
circles, turning them with your fingers as you roll
and making them slightly thicker in center than at the
edges.

Place rounded teaspoons of meat filing in center
of each circle. Fold edges up over filling, pressing
dough together in center, then on two sides. Pinch
firmly. Place on floured sheet of waxed paper. (If
you find that your dumplings aren't sticking together
at the edges, you can use a little bit of water to wet
the edges before you pinch them together.... it will
act like glue.)

Cook ( a few at a time) in a large pot of boiling
water until meat is firm, 4 to 5 minutes. As the
dumplings cook, they have a tendendy to float ~ this
is normal. Cook for a full four minutes at a minimum,
or the meat may not get done. Drain the dumplings and
transfer to serving bowls. Drizzle with spicy sesame
sauce and a few drops of chili oil. Sprinkle with
scallions and serve.

Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Simon Teng, Auntie Yuan Restaurant, New
York Co-Owner: Ed Schonfeld Co-Owner: David Keh