Yin Yang Vegetable Pockets
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Yin Yang Vegetable Pockets
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| Servings |
| 10-12dumplings |
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Ingredients
- 20–24 round potsticker wrappers
- 1tbsp eggbeaten with 1water (egg wash)
- Vegetable oil for cooking
- 3tbsp rice vinegar
- ¼cup water
- Soy sauce – vinegar mixture
Filling
- 1tbsp plus 1 tsp Vegetable oil
- 1tsp minced garlic
- 1cup shredded napa cabbage
- ½ cup shredded carrot
- ½ cup yellow chivescut into 1-inch pieces or bean sprouts
- ¼ cup shredded red onion
- 1tbsp oyster-flavored sauce
- 1tsp sesame oil
- 3 eggsbeaten
- ¼tsp salt
- 1/8tsp ground black pepper
Instructions
- Prepare filling: Place a wok or stir-fry pan over high heat. Add 1 tbsp oil, swirling to coat sides. Add garlic; cook, stirring, until fragrant, about 10 seconds. Add cabbage, carrot, chives and red onion; stir fry until vegetables are tender-crisp, about 2 minutes. Add oyster-flavored sauce and sesame oil; toss to coat. Transfer vegetable mixture to a colander to drain. Set aside in a medium bowl.
- Place a medium non-stick skillet over medium-high heat until hot. Add remaining 1 tsp oil, swirling to coat bottom of pan. Pour beaten egg into pan, tilting pan so egg coats bottom of pan and bottom of omelet is set, about 1 minute. Season with salt and pepper. Turn omelet over; cook until set, about 30 seconds. Slide omelet onto a cutting board. Fold in half and cut into thin shreds. Transfer to the bowl of vegetables to cool.
- Form dumplings: Place one potsticker wrapper on a clean flat surface; keep remaining wrappers covered with a damp cloth to prevent them from drying out. Place one heaping tablespoon filling in center of wrapper. Moisten edges of wrapper with egg wash. Top with a second wrapper and secure edges. Starting from one end of wrapper, slightly fold over the edge (like a pie crust); continue folding around dumpling. Repeat with remaining wrappers and filling. Keep filled dumplings covered with a damp cloth to prevent from drying.
- Yin dumplings: Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Add half the filled dumplings, flat side down; cook, without turning, until golden brown, about 3 minutes. Add vinegar and water; reduce heat to medium, cover and steam until dumplings are tender, about 4 minutes.
- Yang dumplings: Heat remaining 2 cups oil in a wok or stir-fry pan over medium-high heat until hot. Add remaining uncooked dumplings; shallow fry, turning once, until golden brown and crisp, about 2 minutes on each side. Lift out dumplings with a slotted spoon; drain well on paper towels.
- Transfer dumplings to a serving plate. Serve with soy sauce-vinegar.
Recipe Notes
Remark: For Yang dumplings, if you don’t want to shallow-fry, you can poach dumplings instead.
© Yan Can Cook, Inc, 2023