For the tahini mustard: Mix the mustard powder with 3/4 cup water. Let sit overnight to bloom, and then whisk in the canola oil, sesame oil, tahini, vinegar, sugar and salt.
For the filling: Mix together the ground pork and ground fat back. Add the ginger, sesame oil soy sauce, sugar, white pepper, starch, salt and Chinese chives and mix thoroughly. Divide the filling among the wonton wrappers and seal with a little water on the edges.
To cook the dumplings, mix together the baking soda and 8 cups water in a pot and bring to boil. Blanch the dumplings in the water solution for 1 minute. Heat a saute pan until hot. Remove the dumplings and brush with softened butter. Sprinkle with pretzel salt. Transfer to the hot pan and fry pot-sticker style. Serve with the tahini mustard.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Talde