Old-school Chinese restaurant "Szechuan dumplings/wontons" with a spicy, vaguely-nutty-but-not-peanutty sauce. How do I make the sauce?
I've looked everyplace I can think of for a recipe, and haven't found a close enough approximation. I'm thinking maybe "Szechuan" is a misnomer, but I always find the dumplings/wontons at places that have Szechuan-style (Americanized...) food. The sauce is a little nutty (I'm thinking maybe Chinese sesame paste...?), a little spicy, a little tiny bit sweet and usually has scallions on/in it. It's about the color of a lighter peanut/satay sauce, but is a little thinner in consistency. I'm really obsessed, and a little desperate...any ideas would be greatly appreciated!