1 3/8 pounds liquid or frozen whole egg
OR
12 large California Fresh Eggs
6 ounces water chestnuts, canned, minced
1 cup green onions, minced
2 teaspoons salt
2 slices ginger, finely chopped
1 3/4 ounces liquid or frozen whole egg
OR
1 large California Fresh Eggs
48 potsticker wrappers
DIPPING SAUCE
1 cup soy sauce
1 cup vinegar
1 green onion, chopped
Servings: 8
1. DIRECTIONS FOR FILLING: Scramble eggs with water chestnuts, onions, salt and ginger.
2. Place 1 teaspoon filling in each wrapper. Pleat edges. Seal with additional egg product. Refrigerate.
3. Fry in pot in 1 tablespoon oil until bottoms are brown and they stick slightly.
4. Add 1/4 cup water to pot and cover. Steam 2 minutes.
5. Serve with dipping sauce.
6. DIRECTIONS FOR DIPPING SAUCE: Combine all ingredients.
Cuisine: Chinese
OR
12 large California Fresh Eggs
6 ounces water chestnuts, canned, minced
1 cup green onions, minced
2 teaspoons salt
2 slices ginger, finely chopped
1 3/4 ounces liquid or frozen whole egg
OR
1 large California Fresh Eggs
48 potsticker wrappers
DIPPING SAUCE
1 cup soy sauce
1 cup vinegar
1 green onion, chopped
Servings: 8
1. DIRECTIONS FOR FILLING: Scramble eggs with water chestnuts, onions, salt and ginger.
2. Place 1 teaspoon filling in each wrapper. Pleat edges. Seal with additional egg product. Refrigerate.
3. Fry in pot in 1 tablespoon oil until bottoms are brown and they stick slightly.
4. Add 1/4 cup water to pot and cover. Steam 2 minutes.
5. Serve with dipping sauce.
6. DIRECTIONS FOR DIPPING SAUCE: Combine all ingredients.
Cuisine: Chinese
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