Directions

1. Step

Finely chop the zucchini, carrot, and spring onion. In a bowl, beat 3 eggs with 2 pinches of salt. Heat a pan with a little cooking oil, pour in the eggs, and cook until just set. Remove from the pan and set aside.

2. Step

Add a bit more oil to the pan and sauté the carrots with 2 pinches of salt. Once slightly softened, add the zucchini and another 2 pinches of salt. Stir-fry until tender, then mix in the cooked eggs. Remove from heat and let cool.

3. Step

Place a dumpling wrapper on a flat surface and lightly wet the edges with water. Add about 1 teaspoon of filling to the center. Fold the wrapper into a triangular pyramid shape, sealing the edges firmly. Press the edges together using a fork to secure the shape. Repeat for all dumplings.

4. Step

In a bowl, mix minced garlic, chili powder, sugar, soy sauce, oyster sauce, sesame seeds, and chopped spring onion. Heat avocado oil (or vegetable oil) in a pan until hot, then carefully pour it over the spice mixture. Stir well.

5. Step

Bring a pot of water to a boil and cook the dumplings for about 2 minutes 30 seconds (for 18 pieces). Remove the dumplings and add them directly to the prepared sauce. Optionally, drizzle with sesame oil, mix well, and serve immediately.