*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Flour, all purpose
    1       pn           Salt
      1/2   c            Water or more
    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
        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
        :  Written by Richard Sax, Photographs by Nancy
        :  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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