Egg and Chive Vegetarian Dumplings

Name: Egg and Chive Vegetarian Dumplings
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 3 large eggs; 1 tablespoon vegetable oil; 3 cups Chinese chives (garlic chives), chopped finely; 1 tablespoon sesame oil; 1 teaspoon soy sauce; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 50 dumpling wrappers; black rice vinegar or soy sauce (optional, for dipping)

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Egg and Chive Vegetarian Dumplings are delicious Chinese appetizers made with fragrant chives, fluffy scrambled eggs, and seasonings.

Egg and Chive Vegetarian Dumplings are the perfect Chinese appetizers made with fragrant chives, fluffy scrambled eggs, and seasonings. | aheadofthyme.com

These homemade Egg and Chive Vegetarian Dumplings are based on a popular Chinese flavor combination that transforms two simple ingredients into the most deliciously savory filling. Savory chives give fluffy scrambled eggs a fresh, garlicky twist, and soy sauce and sesame oil add lots of umami flavor and just enough salt. They're quick, too — it takes just an hour to make a mountain of 50 delicious egg dumplings!

If you know me, you know that I love dumplings. Did you know it's customary in Chinese culture for families to get together and make dumplings on special occasions? They signify abundance and wealth, like a little mountain of coins stacked high. We often try to make vegetarian dumplings when possible to accommodate my vegetarian parents, and these chive dumplings are the perfect way to honor both families at once!

Why You'll Love These Egg and Chive Vegetarian Dumplings

Makes 50 dumplings. It's amazing to think that just three eggs scrambled and seasoned can turn into over four dozen dumplings, but they do! This delicious chive and egg dumpling recipe makes plenty for you to share with your friends and family (or to freeze for later). You can always double the recipe, too!
Ready faster than ever. Store-bought dumpling wrappers are a big time-saver. Since they're ready to use and this recipe uses simple, quick-cooking ingredients like eggs and chives, you can start filling and shaping in just a few minutes. You just combine some chopped Chinese chives (garlic chives) with fluffy scrambled eggs, and add a dash of flavour. So easy!
Naturally vegetarian filling. Made with chopped chives, scrambled eggs, sesame oil, and soy sauce, this vegetarian dumpling recipe is suitable for non-meat eaters, Meatless Monday, and more. I promise - they're so savory no one will feel like they're missing out on anything!

Ingredient Notes

To make these delicious Egg and Chive Vegetarian Dumplings, you will need the following ingredients (full measurements in recipe card below):

eggs - the eggs are the main ingredient, so it helps to use the best ones. Large, farm-fresh eggs will add extra flavor if you have them.
vegetable oil - to scramble the eggs without sticking.
Chinese chives - these are a main ingredient, so it's worth hunting them down. Chinese or garlic chives are not the same as regular chives, and you're most likely to find them at Chinese grocery stores.
sesame oil - for a nutty, savory flavor.
soy sauce - this adds a hit of umami flavor without requiring any meat.
salt & black pepper
dumpling wrappers - you'll need a 1 lb pack of dumpling wrappers (50 count), or you can make homemade dumpling wrappers if you have a little extra time.
black rice vinegar or soy sauce - for dipping

You will also need a measuring cups and spoons, mixing bowls, skillet, whisk, skillet or pot for cooking, a slotted spoon (for boiling), and a small bowl for the dipping sauce.

How to Make the Best Egg and Chive Vegetarian Dumplings

Cook eggs. In a small mixing bowl, use a whisk to beat the eggs well, about 1 minute. Heat oil in a skillet over medium-high heat. Cook the eggs, scrambled, until light and fluffy. Do not overcook. Remove from heat and roughly separate eggs into small pieces (the size cottage cheese).

Make filling. In large mixing bowl, combine the eggs, chives, sesame oil, soy sauce, salt, and pepper. Stir together until well combined.

How to Fold Dumplings

By now, you'd think I have got this dumping-folding skill down to a T. But no, I still need to refer back to my notes to remember just how to do it. So let's break it down into 3 steps:

Fill. Scoop approximately 1 tablespoon of the mixture into the centre of a dumpling wrapper.

Fold. Dip your finger in water and smear along the edges of the dumpling wrapper. Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside.

Seal. Seal the filling inside by pleating the edges together with your finger or pinch the edges together with a fork.

Repeat. Repeat until all the mixture and dumpling wrappers are used up.

How to Cook Dumplings

You can cook these vegetarian dumplings by pan-frying, steaming, or boiling. We pan-fried these dumplings, because that is my favourite way to eat them. I just can't resist a crispy, golden wrapper with juicy filling. And don't get me started on that crunch with every bite.

Here are the three ways to cook dumplings:

Pan-fry: In a large skillet, heat vegetable oil over medium heat. Add some dumplings and cook 2-3 minutes until bottom is crisp and golden. Add water (enough to cover the dumplings halfway up), cover, and steam the dumplings for about 5 minutes until the liquid is absorbed.

Steam: In a pot, bring water to boil . Place some dumplings in steamer on top and steam for 10-15 minutes until tender.
Boil: Fill a large pot with ⅔ water and bring to a boil. Add some dumplings and cook until they float and continue to cook for 2-3 minutes.

Repeat with remaining dumplings or store uncooked dumplings in the fridge for up to 2 days or in the freezer for up to 3 months.

Recipe Variations

Adjust the filling. Feel free to add finely chopped green onions, replace the black pepper with white pepper, or add a bit of heat with some sriracha sauce or red pepper flakes. You can also add mini shrimp for extra protein and another layer of flavor!
Choose your cooking method. In the recipe card, I've mapped out three different ways to prepare these dumplings: pan-frying, steaming, or boiling. They are all great options, but each one will result in a different final texture and flavor. I love pan-frying to get that crisp, golden bottom. Steaming results in a more delicate skin, and boiling is the quickest and easiest option when you're in a time crunch.
Make a soup. Replace the chicken and cilantro wontons in my wonton soup for a light meal or appetizer to start your feast! To keep it vegetarian, replace the chicken stock with veggie stock.

How to Serve

These Egg and Chive Vegetarian Dumplings are delicious served on their own with a side of black vinegar or soy sauce for dipping. You can also serve it as part of a larger meal with other Vegetarian Chinese dishes including:

For more recipe ideas, see our 30 Vegetarian Chinese Recipes.

Recipe Tips and Tricks

Use high-quality ingredients. When you have such a short ingredient list, it helps to use the best ingredients you can find. Use farm-fresh eggs, fresh chives, and your favorite soy sauce. If you have multiple choices, splurge on the good dumpling wrappers! It makes a difference.
Let the mixture cool. The filling doesn't need to be cold before you start making the dumplings, but it helps to let them cool down for a few minutes. This will prevent the hot filling from weakening and stretching the dumpling wrappers, which can cause rips when you start cooking.
Seal well. Once you drop the dumplings in boiling water or start to steam them, your seals will be tested. The last thing you want is for that dumpling filling to spill out! Make sure you smear water along the edge of the wrapper and pleat the edges together with your fingers. It takes a little bit of practice the first time, but you'll get the hang of it quickly!

Storing and Freezing Instructions

How to Store

Store any leftover cooked dumplings in an airtight container in the fridge for 2-3 days. Leftover uncooked dumplings should be frozen (see instructions below).

How to Reheat

The easiest way to reheat dumplings depends on your original cooking method. I like to gently warm pan-fried dumplings in a hot skillet with a bit of oil. You aren't trying to crisp them up again, just to warm up them all the way through. For steamed or boiled dumplings, place them in a warm skillet with a teaspoon of water and cover with a lid. Let them gently steam for 3-5 minutes until they're nice and hot.

How to Freeze

It's always a good idea to make an extra batch because these dumplings are stored in the freezer. To store, simply place uncooked dumplings spaced apart on a sheet pan lined with parchment paper and freeze for an hour until hard. Then, transfer them into ziploc bags or tupperware and cook as desired, according to recipe instructions. You will need to add about 5 minutes extra to the cook time when cooking from frozen. Easy, peasy!

FAQ

What is the best substitute for Chinese chives?

Chinese chives are a special herb that looks similar to our favorite garden chives but is a little different. Chinese or garlic chives have a flatter, wider shape and a notoriously garlicky flavor that pairs wonderfully with eggs, shrimp, and other proteins. These chives are a staple in Chinese cuisine and are commonly available at Asian grocery stores. If you cannot find them, you can substitute regular onion chives, but consider adding a clove or two of freshly minced garlic for that savory punch.

Can you use gluten-free dumpling wrappers?

Yes! These are a great substitute for gluten-free eaters. Just be sure to read the directions on the packaging, as you may need to adjust the cooking time slightly.

Do eggs and garlic chives go together?

Yes! Eggs and garlic chives are a fantastic match, and they're often paired together in different Chinese recipes, like Chinese chive pockets, egg stir-fries, chive pancakes, and more. The fresh, herby flavor of the chives pairs wonderfully with the butteriness of the eggs, making these two ingredients a natural match.

More Dumpling Recipes

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Why You'll Love These Egg and Chive Vegetarian Dumplings

Ingredient Notes