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.
