But San Francisco chef Simileoluwa Adebajo’s love of Chinese dumplings inspired this creation.
Form the egusi into 9 balls (1 tablespoon each).
Heat palm oil in a large skillet over medium heat.
Photo: Photographer: Greg DuPree; Food Stylist: Margaret Dickey; Prop Stylist: Kay Clarke
Fry the egusi balls, turning occasionally, until browned on all sides, about 4 minutes.
Transfer with a slotted spoon to a paper-towel-lined plate.
Adjust heat to maintain a simmer and cook for 5 minutes.
Add the egusi balls, crushing them lightly with a wooden spoon to thicken the sauce.
Simmer until slightly reduced, about 5 minutes.
Stir in spinach, Cameroon pepper to taste, cayenne and salt.
Simmer, stirring occasionally, until most of the liquid evaporates, 5 to 7 minutes.
Transfer the mixture to a shallow dish and let cool completely, about 20 minutes.
Heat avocado (or canola) oil in a large skillet over medium-low heat.
Add the potstickers in batches and cook until crispy and golden, about 3 minutes per side.
Let cool for 5 minutes before serving.
Tips
Made from ground dried gourd seeds,egusithickens its namesake soup.
Its high smoke point makes it a good choice for frying.
Cameroon pepperis made by grinding fiery dried Scotch bonnet chiles.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
