Pretzel Pork and Chive Dumplings With Tahini

1. 1

   For the tahini mustard: In a medium bowl, combine mustard powder with 1/4 cup plus 2 tablespoons water.

2. 2

   Mix well.

3. 3

   Add tahini, vinegar, sugar, salt, vegetable oil and sesame oil.

4. 4

   Whisk until smooth.

5. 5

   Cover and refrigerate until needed.

6. 6

   For the filling: In a large bowl, thoroughly mix ground pork and ground fat back.

7. 7

   Add chives, ginger, sugar, sesame oil, soy sauce, potato starch or cornstarch, white pepper and salt.

8. 8

   Mix well.

9. 9

   For finishing: Place a heaping teaspoon of filling in the center of a wonton wrapper.

10. 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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    Set aside.

12. 12

    In a medium saucepan, combine 8 cups of water with baking soda, and bring to a boil.

13. 13

    Working in batches, blanch the dumplings in the solution for 1 minute.

14. 14

    Using a slotted spoon, transfer blanched dumplings to a tray, and brush on both sides with melted butter.

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    Sprinkle very lightly with pretzel salt, bagel salt or Margarita salt.

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    Place a large saute pan over medium heat and add enough oil to lightly coat the pan.

17. 17

    Working in batches without overcrowding, add dumplings and allow them to brown lightly on one side.

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    Using a stiff spatula, turn them to brown the other side.

19. 19

    Serve with tahini mustard.

* Per serving · 4 servings · Values may vary.