1/2 cups sunflower oil
6 green onions, thinly sliced
1 small Serrano chile, thinly sliced1 1/2 tbsp maple syrup
1/4 cup tamari
1/4 cup water
1/4 cup sunflower oil
1/2 chopped shallots
1/2 tsp sea salt
2 cups cooked yellow split peas, processed until uniform and fluffy
1 pkg round pot stickers
Start by making a scallion oil. Heat the oil in a small skillet over medium-high heat. When hot add the onions and stir well. When they soften, after about 30 seconds, remove from the heat. Set aside.
Make a dipping sauce by adding the chile, syrup, tamari and water. Stir to combine. Taste and adjust to your liking.
To make the filling, in a large skillet, fry the shallots in the oil over medium heat until golden brown, about 5 minutes. Sprinkle with salt, and stir in the yellow split peas. Stir until the shallots are evenly distributed. Taste and add more salt if needed.
Lightly dust counter top with a bit of flour. Place wrappers on the floured countertop, and add a small dollop of filling. Run a wet finger around the rim of each wrapper, press the edges together well, and try to avoid trapping air bubbles in the dumplings if you can. Crimp each dumpling, and gently press it down against the counter to give it a flat base.
To cook the dumplings, heat another scant tbsp of oil in a large skillet over medium-high heat. Arrange dumplings in the pan, seam side up, with space in-between each so they don't stick together. Pan-fry until the bottoms are golden, a few minutes. Add 1/3 cup of water and over immediately. Cook the dumplings for a few minutes, or until the water is almost evaporated. Uncover and finish cooking until water is gone. Don't let the bottoms burn. Serve drizzled with the scallion oil and spicy soy sauce