Aushak (Scallion dumplings)

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)

4 servings

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