Pot sticker sausage corn dogs in scallion pancake batter

Mix the ground pork with a scallion, grated lemongrass, an inch of grated ginger, grated carrot, garlic, an egg, a tablespoon each of toasted sesame oil, dark soy sauce and mirin, and salt and pepper; no cabbage.

Pack the mixture onto sticks. Bake some to precook them, guessed at 15 to 20 minutes; they were done at about 13 and a half.

Freeze four raw sticks about half an hour to firm up, not freeze fully, so they hold in thick batter.

Dipping sauce: two parts soy sauce to one part vinegar, a tablespoon of sugar, ginger, scallions, a tablespoon of sesame oil and chili crisp seasoning.

Batter: whisk 10 oz all purpose flour, a tablespoon of sugar, half a teaspoon of baking powder and a teaspoon of kosher salt.

Beat two eggs with an eighth cup each of vegetable and sesame oil and one and a half cups of whole milk; add scallions; gently whisk wet into dry, leaving it a little lumpy.

Pour batter into a tall glass; coat each sausage very lightly in cornstarch so the batter grips, dip, and fry.

The raw frozen ones sank and released juice that made the inside gummy; they do not work.

Fry the precooked ones straight from the batter, several at once; they float and cook evenly.