FationateFoodBelly • Easy Recipes

Ingredients

• 12 dumplings or potstickers
• 3 eggs
• Salt and pepper, to taste
• 1 tbsp cornstarch
• 1 cup water
• 1 sheet seaweed
• Cooking oil

Instructions

1. Prepare the slurry: In a small bowl, mix cornstarch with 1 cup of water until smooth.
2. Season the eggs: Beat 3 eggs with a pinch of salt and pepper; set aside.
3. Cook the dumplings: Heat a nonstick pan over medium heat with a little oil. Arrange the dumplings in the pan, then pour in the cornstarch slurry. Cover and cook until the water has fully evaporated, the dumpling skins are soft, and the bottoms are golden and crispy. Remove from the pan and set aside.
4. Make the egg wraps: In another pan, place a strip of seaweed. Brush a thin layer of beaten egg across it to form a small wrap, cooking just until set.
5. Wrap the dumplings: Place one dumpling on the egg-coated seaweed, fold over to wrap, and repeat with the remaining dumplings.
6. Serve: Enjoy warm, crispy dumpling egg rolls.