| 1 | Using knife blade, coarsely chop pork and scallions in food processor, using short bursts. |
| 2 | Add ginger, egg yolk, soy sauce, sesame oil, dry sherry and lemon pepper. |
| 3 | Process a few short bursts to mix. |
| 4 | Set this pork mixture on plate. |
| 5 | Rinse and dry processor bowl and blade. |
| 6 | Place flour and msg in processor bowl. |
| 7 | Using knife blade, process continuously while adding water all at once. |
| 8 | Let processor run until a ball of dough forms in the bowl, or 20 seconds, whichever comes first. |
| 9 | Remove dough and knead until elastic. |
| 10 | Using half of dough, roll out on lightly floured board to 1/16-inch thick. |
| 11 | Cut into 2-inch circles using biscuit cutter. |
| 12 | Place a rounded teaspoon of pork mixture in center of each dough circle. |
| 13 | Fold circle over filling, creating a "half moon" turnover. |
| 14 | Press edges together lightly with fingers. |
| 15 | Place filled dumplings on oiled plate. |
| 16 | In 3-quart saucepan bring 2 quarts of water to boil. |
| 17 | Drop dumplings in boiling water. |
| 18 | Allow to boil one minute after the dumpling returns to surface of water. |
| 19 | Drain well; replace dump- lings on oiled plate to cool slightly. |
| 20 | Meanwhile, heat ?cup cooking oil in skillet over medium to medium-high heat. |
| 21 | Add dumplings; fry, turning often, until lightly brown. |
| 22 | Drain on paper towels. |
| 23 | Process garlic sauce ingredients using knife blade until smooth. |
| 24 | Serve hot dumplings with garlic sauce. |
| 25 | May also be served with chinese mustard and/or hoisin sauce. |
| 26 | Recipe from the times-picayune cookbook contest. |
