After posting the other day that I hardly use the stove anymore, I did use it yesterday for something that made me feel very clever…
Egg and Garlic Chive Pot-sticker Dumplings
1 tablespoon vegetarian oyster sauce
bunch garlic chives
teaspoon cornflour plus more for preventing sticking
Crack eggs into a bowl and mix with oyster sauce. Cook in a frypan like scrambled eggs (they don’t need to be cooked through). Mix together with chopped chives and cornflour.
Put a teaspoon of mixture in a dumpling wrapper (the white ones, not the yellow ones), moisten edges and crimp together. Nobody really cares if it’s perfect!
When you run out of filling or wrappers, put them in a frypan with a splash of peanut oil and ¼ cup water. Crank up the heat and put a lid on. The dumplings will steam until the water evaporates, and then the bottoms will crisp up nicely.
I served mine with chinese red dumpling vinegar (I have no idea what this is really called), but that isn’t really necessary – they are entirely delicious without sauce!
Recipe adapted/stolen from http://www.mijorecipes.com/appetizers/crispy-chinese-dumplings/.