*  Exported from  MasterCook  *

              SPICY DUMPLINGS WITH SESAME SAUCE AND HOT OI

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----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



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