Egg and Yard Long Bean Potstickers
- Ingredients:
- Eggstwo
- Eggs Yardlong beansPotstickers Steps:
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1. Filling: Two eggs fried to a crisp and chopped, tender Mung bean pod cut into thin slices vertically, then mixed with some more Shiitake mushrooms chopped; season with salt, a little soy sauce, sesame oil,Sichuan pepper powder;
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2. Wrapper: Used leftover dough from the previous day's dumplings;Dumpling dough rolled thin;
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3.Flat-bottom pan Place a little oil, then put in the assembled potstickers and fry on low heat until golden, add half the water of the potstickers, cover with lid, let the liquid evaporate completely, and fry for a bit more until the bottom is crisp, then remove.
- Tips:
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1. I also added some leftover meat filling from the previous day's dumplings;
2. Using meat and yardlong beans together can be delicious as well;
3. I have also made them with a bit of noodles and daikon radish, which is good too;
4. The string beans were not boiled beforehand; this keeps them crisp and fresh; if using Lablab beans, it's recommended to blanch them first;
5. As for the wrapper, using a steamed dough might also work;
6. This time I did not add water starch but directly added plain water, which is also good;
7. You can cook them without frying and serve as regular dumplings for a healthier option.
