Szechwan Spicy Chicken Dumplings

Put all ingredients in a blender, and blend, scraping down as needed to form a fine paste. Spoon into a bowl. Fill Round dumpling wrappers by spooning a teaspoon or so of filling into the center of the round wrapper. Wet the edge, and fold in half to form a crescent, pressing the edges together with a wet finger. Set aside on a plate. To cook the dumplings, bring a large quantity of water to a boil. When the water is boiling furiously, add the dumplings and 1/2 cup of cold water. Let cook for a few seconds after the dumplings rise to the surface. Sauce 4 Tbsp finely chopped garlic 4 Tbsp Szechwan preserved vegetable 4 scallions, green part included, trimmed and chopped 4 Tbsp hot oil (or to taste) 1 tsp sugar 4 Tbsp light soy sauce 4 tsp red wine vinegar Put all ingredients in the bowl of a food processor and process until more or less smooth. Serve dumplings on a platter garnished with 1 Tbsp. chopped Coriander and the sauce on the side.