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

     Title: FRIED PORK DUMPLINGS W/HOT GARLIC SAUCE
Categories: Chinese, Pork
     Yield: 6 servings

     8 oz Cooked Pork - boned, cut
          -into 1-inch squares
   1/2 bn Scallions - cleaned, cut in
          -half
   1/4 ts Ginger - ground
     1    Egg Yolk
     2 tb Soy Sauce
     1 tb Sesame Oil
     2 ts Dry Sherry
   1/2 ts Lemon Pepper
 1 1/2 c  Flour - all purpose
     6 tb Water
     1 ds MSG
          HOT GARLIC SAUCE:
     4    Clove Garlic
   1/2 ts Szechwan Hot Oil
     1 ts Vinegar
     1 ts Sherry
     3 tb Soy Sauce

 Using knife blade, coarsely chop pork and scallions in
 food processor, using short bursts. Add ginger, egg
 yolk, soy sauce, sesame oil, dry sherry and lemon
 pepper. Process a few short bursts to mix. Set this
 pork mixture on plate. Rinse and dry processor bowl
 and blade.

 Place flour and MSG in processor bowl. Using knife
 blade, process continuously while adding water all at
 once. Let processor run until a ball of dough forms in
 the bowl, or 20 seconds, whichever comes first. Remove
 dough and knead until elastic. Using half of dough,
 roll out on lightly floured board to 1/16-inch thick.
 Cut into 2-inch circles using biscuit cutter.

 Place a rounded teaspoon of pork mixture in center of
 each dough circle. Fold circle over filling, creating
 a "half moon" turnover. Press edges together lightly
 with fingers. Place filled dumplings on oiled plate.

 In 3-quart saucepan bring 2 quarts of water to boil.
 Drop dumplings in boiling water. Allow to boil one
 minute AFTER the dumpling returns to surface of water.
 Drain well; replace dump- lings on oiled plate to cool
 slightly. Meanwhile, heat 1/2 cup cooking oil in
 skillet over medium to medium-high heat. Add
 dumplings; fry, turning often, until lightly brown.
 Drain on paper towels.

 Process garlic sauce ingredients using knife blade
 until smooth. Serve hot dumplings with garlic sauce.
 May also be served with Chinese mustard and/or hoisin
 sauce.

 Recipe from the Times-Picayune Cookbook Contest.

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