Balti pepper (I don't know of such a thing).

According to Wikipedia there is such a thing: Yugo, a village
in Baltistan, is renowned for its Snerma chili pepper known for
being very hot and spicy. Who knew?

I'm pretty sure it's total bull. Anyone coming up with
convincing evidence, I'll tell them "Victor, Yugo," and give
them an appropriate prize worth the effort. I was going to
make this a worldwide contest but didn't figure out details.
I may yet.

I still don't. I'd bet good money on that the article is a lie
and a hoax, possibly related to the creation of a backstory
for balti cookery. "Snerma"?

You may well be right as I can not find another article anywhere to corroborate that first one.

Dangers of Wikipedia and other likely distorters of truth.
Perhaps it starts out as a lark, but things sometimes
go out of control, and you get the most egregious
results, such as the proliferation of alternative facts
and their valuation as equal to information of greater
likelihood (or at least nonzero likelihood).

You mentioned egg dumplings a while back, something I've not come
across before. That caused me to check them out a bit ...
Title: About Dan Jiao - Egg Dumplings

They're pretty good things, but this methodology is
a bit fiddly and seems not worth the effort. My mother
used to just fry them up like omelets; in fact, doing
them in a small omelette pan should take a lot of the
drudgery out of the making. One could regulate the
heat to avoid getting them brown and crusty, though
my mother's were lightly browned but the point was
still made.

---------- Recipe via Meal-Master (tm) v8.01

Title: Dried Split Pea Dip
Categories: Dips
Yield: 12 servings

1 Onion; chopped 2 Tomatoes; peeled,
seeded
3 tb Oil - and chopped
3 1/2 c Water 2 tb Chopped fresh cilantro
8 oz Green split peas 1/2 ts Ground cumin
1/4 c Finely chopped green chiles Chinese chili oil
2 Garlic cloves; minced Salt
1 Lemon; juiced 6 Pita breads (6-inch)

Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart
saucepan
until tender but not browned. Stir in the water and split peas and bring
to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30
minutes.

Return the pan to the heat and bring to a boil. Cover, reduce heat, and
simmer about 20 minutes, or until peas are tender. Cool slightly, drain
peas; reserve any liquid. Puree peas in a food processor or blender,
adding enough reserved liquid to reach desired consistency.

Place the pureed peas in a bowl and stir in the chiles, garlic, lemon
juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil. Season
mixutre to taste with a few drops chili oil and salt. Cover and chill
well.

Split pita rounds nad cut each half into 6 to 8 wedges. Place on baking
sheet and bake at 350 F for 5 to 10 minutes or just until crisp and
wedges
are light brown.

Place the dip in a serving bowl, with the crisp pita bread wedges for
dipping.

Makes about 3 cups.

From Michael Roberts - Trumps, Los Angeles Best Recipes from the Los
Angeles Times - ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias

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