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1
For the tahini mustard: In a medium bowl, combine mustard powder with 1/4 cup plus 2 tablespoons water.
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2
Mix well.
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3
Add tahini, vinegar, sugar, salt, vegetable oil and sesame oil.
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4
Whisk until smooth.
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5
Cover and refrigerate until needed.
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6
For the filling: In a large bowl, thoroughly mix ground pork and ground fat back.
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7
Add chives, ginger, sugar, sesame oil, soy sauce, potato starch or cornstarch, white pepper and salt.
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8
Mix well.
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9
For finishing: Place a heaping teaspoon of filling in the center of a wonton wrapper.
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10
Brush the edges of the wrapper with water and fold it over to shape a triangle, rectangle or other flat shape, gently pressing the edges for a tight seal.
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11
Set aside.
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12
In a medium saucepan, combine 8 cups of water with baking soda, and bring to a boil.
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13
Working in batches, blanch the dumplings in the solution for 1 minute.
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14
Using a slotted spoon, transfer blanched dumplings to a tray, and brush on both sides with melted butter.
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15
Sprinkle very lightly with pretzel salt, bagel salt or Margarita salt.
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16
Place a large saute pan over medium heat and add enough oil to lightly coat the pan.
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17
Working in batches without overcrowding, add dumplings and allow them to brown lightly on one side.
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18
Using a stiff spatula, turn them to brown the other side.
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19
Serve with tahini mustard.
