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I use yellow split peas here, but you can swap in green split peas, mung beans, or lentils if you like. They won't have a gold filling, but...You can also steam cook these, or poach them in a thin broth.
1/2 cup sunflower oil
8 green onions / scallions, white and green parts, thinly sliced
1 small serrano chiles, thinly sliced, or to taste
1 1/2 tablespoons sugar
1/4 cup / 60 ml soy sauce
1/4 cup / 60 ml water
4 tablespoons sunflower oil, plus more for pan-frying
1/2 cup chopped shallots (4 medium)
1/2 teaspoon fine grain sea salt, or to taste
2 cups / 11 oz / 310 g cooked yellow split peas, ideally at room temperature, processed in a food processor until uniform and fluffy
1 package round potsticker wrappers
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1st Keep
 CapeCodBarbie
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