Chive and Egg Dumplings
A classic Chinese dumpling filling featuring fresh chives and fluffy scrambled eggs wrapped in thin dumpling skins. This simple yet flavorful combination is a popular choice for homemade dumplings, ready to be pan-fried, steamed, or boiled.
Ingredients
dumpling wrappers
40 pieces
fresh chives
1 bunch (about 200g)
eggs
3-4 large
vegetable oil
2 tablespoons
salt
to taste
sesame oil
1 teaspoon (optional)
dried shrimp (虾皮)
1 tablespoon (optional, for calcium)
Instructions
1
Prep the chives
Wash the chives thoroughly under cold running water. Pat completely dry with a clean kitchen towel or paper towels. Finely chop the chives into small pieces, about 1/4 inch thick.
2
Make the egg filling
Beat the eggs in a bowl. Heat one tablespoon of oil in a non-stick pan over low heat. Add the beaten eggs and stir continuously with a spatula, breaking them into small curds as they cook. Remove from heat while still slightly wet—they will continue cooking from residual heat. Let cool completely.
3
Mix the filling
Combine the cooled scrambled eggs with the chopped chives in a large bowl. Add salt to taste and a drizzle of sesame oil if desired. If using dried shrimp, soak briefly then drain and chop finely before adding. Mix until evenly distributed.
4
Fill and shape dumplings
Place a small spoonful of filling in the center of each dumpling wrapper. Wet the edges with water, fold in half, and pinch to seal. Create pleats along the edge for a traditional look, or simply press shut for a quicker method.
5
Cook the dumplings
Heat a tablespoon of oil in a skillet over medium-high heat. Arrange dumplings in a single layer and cook until bottoms are golden, about 2 minutes. Add 1/4 cup water, cover, and steam until water evaporates, about 5-6 minutes. Serve hot with dipping sauce.
