In a small
saucepan, combine the mung beans and stock. Bring to a boil and simmer,
tightly covered, for 30 minutes, or until the beans are soft. Transfer
the beans to a food processor and puree until smooth. Transfer the beans
to a medium-size bowl and add the peas, cabbage, green onion, roasted
onion, egg whites, soy sauce and lemongrass. Stir to combine. Season to
taste with salt.
To form the
dumplings, moisten the edge of a pot sticker skin with water. Place a
scant tablespoon of filling slightly off center on a skin, fold the
dough over to form a half moon, and pinch the edges to seal. Place in a
bamboo steamer and steam for 10 minutes, serve immediately. The filling
can be prepared and refrigerated up to 6 hours ahead of time.
Makes 32 dumplings
Do not stack these dumplings while forming
or steaming or they will stick together. Serve these dumplings with a
small bowl of Manchurian Sauce, Chinese Barbecue (hoisin) sauce, and/or
mustard.
