Egg and Chive Dumplings | Recipe

we all need good chives only rn

put chive on it.

Fried dumplings with egg and chives; so light, airy, crispy and impossible to eat just one! Basically little fried pockets of love. One of my favorite dumpling fillings especially if you’re looking to switching it from meat. If you have leftover filling, you can also cook it up into an egg + chive omelette. Always about repurposing those leftovers!

for the filling:

6 eggs
3-4 dried shrimp, soaked in a small bowl of water for 10 minutes (optional)
1 tsp white pepper
1 tbsp sesame oil
1.5 - 2 cups of chives, chopped
2 tbsp soy sauce
3 garlic cloves, minced
2 slices ginger, minced

you’ll also need:

2 tbsp neutral oil
flour for dusting
small bowl of water
white circular wonton wrappers
dumpling sauce: a mix of soy sauce, black rice vinegar + a little sugar to your liking

let’s cook:

First whisk eggs, sesame oil + white pepper in a bowl.
Heat a non-stick pan to medium high heat with 2 tbsp neutral oil.
Gently pour eggs into the pan, and push the edges of the egg towards the center, continue doing this until you have large, fluffy folds, shown in this method here at 3:30. Turn off the heat while the eggs still look a bit runny (about a minute). Remove from heat. The eggs will continue to cook a bit, and this method keeps them more airy + fluffy.
Chop the cooked eggs into medium sized pieces + mix with the rest of the filling ingredients in a large bowl.
Lightly flour the surface to fold the dumplings. Place a small bit of filling in the middle of the dumpling wrapper, dip your finger in water and wet the entire edge of the dumpling wrapper. Fold in half like a taco. Twist both layers of the dumpling sides together and continue doing so until you reach the other edge. You can also just pinch the edges together if this fold is a little tricky.
Heat up 1 tbsp of neutral oil in a non-stick pan and fry on one side. Once it begins to turn golden in color, flip to the other side to fry.
You can make a dipping sauce of black rice vinegar, soy sauce, and a dash of sugar to the proportions you like. I always like black rice vinegar as the main element of this dipping sauce, so I go a bit heavy handed with it here. Top with additional chopped chives if you like!