Aushak (Scallion dumplings)

• 20 scallions or green onions, about 1/3 pound
• Salt to taste if desired
• 1/4 teaspoon ground black pepper
• 1/4 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)

1. Cut off white portion of onions and put to another use, such as in salads, if desired.
2. Chop green tops finely; there should be about 2 cups.
3. Put in a bowl.
4. Add salt, pepper, garlic powder and oil.
5. Blend well.
6. Lay out dumpling skins, one at a time, on a flat surface.
7. Rub perimeter of each with water.
8. Spoon equal portions of scallion mixture in center of each and fold over skins in a half-moon shape.
9. Press to seal.
10. Bring about three quarts water to a boil in a kettle and add salt to taste.
11. Add filled dumplings and cook until tender, about 5 minutes.
12. Drain thoroughly.
13. Spoon about 1/4 cup of yogurt and garlic sauce over bottom of a serving dish.
14. Cover with a layer of hot dumplings.
15. Spoon remaining yogurt sauce over dumplings.
16. Sprinkle with mint.
17. Spoon hot meat sauce over all and serve immediately.

scallions, salt, ground black pepper, garlic, corn, skins, garlic sauce, mint, meat sauce

Taken from cooking.nytimes.com/recipes/11364 (may not work)