Garden Vegetable Egg Pan-Fried Dumplings

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Chop the cabbage, carrots, mushroom, garlic, and onion, and grate the zucchini.
   ▶ ≈0:32
2. 2
   Scramble about five eggs until just barely cooked through (al dente).
   ▶ ≈0:39
3. 3
   Sauté the cabbage, onion, carrots, and mushroom, then pile them on top of the scrambled eggs.
   ▶ ≈0:46
4. 4
   Add the shredded zucchini and a little sesame oil, season with salt, then mix everything together with the eggs, breaking up the egg pieces as you go.
   ▶ ≈0:52
5. 5
   Wet the edges of each wrapper, spoon about a tablespoon of filling into the center, then seal using the signature fold: pinch the middle first, then create three pleats on each side along the back.
   ▶ ≈0:58
6. 6
   Place the finished dumplings on a floured sheet tray to prevent sticking.
   ▶ ≈1:04
7. 7
   Arrange the dumplings bottom-side down in a pan and sear until golden, then add water and cover with a lid to steam them through.
   ▶ ≈1:10
8. 8
   Cook for about 6 minutes until the wrappers turn translucent and puffed up, then check that the bottoms are crispy before removing from the pan and serving.
   ▶ ≈1:16