- 20 scallions or green onions, about 1/3 pound
- Salt to taste if desired
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 tablepoons corn, peanut or vegetable oil
- 32 prepared round, raw dumpling (gyoza) skins, each about 3 1/2 inches in diameter, available in Chinese markets and specialty shops
- 1 cup yogurt and garlic sauce (see recipe)
- 2 teaspoons finely crumbled dried mint
- 2 cups meat sauce (see recipe)
- Cut off white portion of onions and put to another use, such as in salads, if desired. Chop green tops finely; there should be about 2 cups. Put in a bowl.
- Add salt, pepper, garlic powder and oil. Blend well.
- Lay out dumpling skins, one at a time, on a flat surface. Rub perimeter of each with water. Spoon equal portions of scallion mixture in center of each and fold over skins in a half-moon shape. Press to seal.
- Bring about three quarts water to a boil in a kettle and add salt to taste. Add filled dumplings and cook until tender, about 5 minutes. Drain thoroughly.
- Spoon about 1/4 cup of yogurt and garlic sauce over bottom of a serving dish. Cover with a layer of hot dumplings. Spoon remaining yogurt sauce over dumplings. Sprinkle with mint. Spoon hot meat sauce over all and serve immediately.
About 30 minutes