Wok-star treatment

3. Pinch off inch-long pieces and roll into golf ball-sized rounds. Press into a flattened disk with the palm of your hand. Then, using a small dowel-sized rolling pin, gently roll the outside edges of the disk, turning counterclockwise until it forms a wide round cup. It should have a slightly thicker bottom, thinner edges, and be about 4 inches across.

4. Place a teaspoon of meat and peanut filling in the center. Fold edges up and crimp seams to create a sealed half-moon. Place the top of the dumpling in the crook of your hand - between the thumb and forefinger. Then, using the other hand, gather edges together in a pleated pattern. Gently squeeze the seam at the base to make the crimped edge mushroom out. Dab bottoms in a small dish of vegetable oil to prevent sticking.

5. Put the dumplings in a steamer basket and steam until the dough is translucent, about 12-15 minutes. Serve with a dip of soy sauce and hot chile oil.

Chiu Chow Shrimp Rolls

Makes 5 rolls

1/2 pound medium shrimp, raw

1 cup water chestnuts, minced

2 tablespoons scallions, thinly sliced

1 1/2 tablespoons cornstarch

1 1/2 tablespoons all-purpose flour

1 teaspoon sugar

1 teaspoon salt

1/2 egg, lightly beaten

1 large fresh bean curd skin

Vegetable oil for frying

1. In a mixer fitted with a paddle turning at low speed, add the shrimp, water chestnuts, and scallions. In a separate bowl, blend the cornstarch and flour, then add to shrimp mixture, followed by sugar, salt and egg. Blend on a medium-low speed for about 5 minutes, until frothy. This should be refrigerated for about 30 minutes to firm up.

2. Place a bean curd skin flat on a work surface and trim it to a rectangle about the size of a legal pad. Spread the filling lengthwise across the middle of the long side of the wrapper, forming a mound about 2 inches wide and 1 inch high. Gently fold one side of the wrapper up and over the filling, rolling it once so the side is completely sealed. Trim excess. Pat gently to shape the log, giving it a squared edge. With a very sharp knife (preferably a cleaver) slice the log into two-inch squares.

3. In a deep fryer or heavy-gauge pot, heat about two inches of oil to 350 degrees. Add the rolls and deep-fry until golden brown, about 12 minutes. Remove and serve immediately.