Editor: Chinese Food Network Mobile site
1. Filling: Two eggs fried to a crisp and chopped, tenderMung bean podcut into thin slices vertically, then mixed with some moreShiitake mushroomschopped; season with salt, a littlesoy sauce, sesame oil,Sichuan pepperpowder;
2. Wrapper: Used leftover dough from the previous day's dumplings;Dumplingdough rolled thin;
3.Flat-bottom panPlace 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.
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 ofnoodlesanddaikon radish, which is good too;
4. The string beans were not boiled beforehand; this keeps them crisp and fresh; if usingLablab 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.
