You know me, and you know that I love dumplings. What I didn't know is that it is custom in Chinese culture for families to get together and make dumplings during all big events. So the biggest event in our lives recently was our sweet baby boy Kai's one month birthday! So of course we celebrated by getting together with my family and with mother-in-law (who is visiting us for a few months), who made some amazing egg and chive vegetarian dumplings for us to enjoy.
We opted for vegetarian dumplings because my parents are vegetarian. But, it's a good thing that we did because the filling was by far the easiest to prepare. You really just combine some chopped Chinese chives (garlic chives) with fluffy scrambled eggs, and add a dash of flavour.
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 and past blog photos to remember just how to do it! So let's break it down into 3 steps:
- Scoop a spoonful of the mixture into the centre of a dumpling wrapper. 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 the filling inside by pleating the edges together with your finger or pinch the edges together with a fork.
How to Cook Dumplings
We pan-fried these dumplings, because that is my favourite way to eat them! I mean, I just can't resist a crispy, golden wrapper with juicy filling. And don't get me started on that crunch with every bite. These dumplings are traditionally dipped into Chinese black rice vinegar. However, I am a big soy sauce girl, so I like to dip mine in soy sauce with a hint of vinegar.
To opt for a healthier dumpling, not pan-fried in oil, you can cook these by steaming them over boiling water for 10 minutes until tender, or boiling them until they float in a pot of boiled water for 2-3 minutes.
It's always a good idea to make an extra batch because these dumplings are stored in the freezer. To store, simply place wontons on a baking tray lined with parchment paper and freeze for an hour. Then transfer dumplings into ziploc bags or tupperware and use as desired. Easy, peasy!
Fragrant chives with fluffy scrambled eggs, and a dash of flavour come together to create the perfect appetizer -- egg and chive vegetarian dumplings.
- 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 black pepper
- 50 dumpling wrappers (1 lb.pack)
- black rice vinegar or soy sauce for dipping
- Whisk eggs in a bowl for a minute.
- Heat oil in a skillet over medium high heat. Cook eggs, scrambled, until light and fluffy. Do not overcook. Remove from heat and separate eggs into small pieces (the size cottage cheese).
- In large bowl, combine eggs, chives, sesame oil, soy sauce, salt and pepper. Stir ingredients until combined evenly.
- Scoop approximately 1 tablespoon of the mixture into the centre of a dumpling wrapper. 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 the filling inside by pleating the edges together with your finger or pinch the edges together with a fork. Repeat until all the mixture and dumpling wrappers are used up.
- Cook by pan-frying, steaming or boiling.
- To 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.
- To Steam: In a pot, bring water to boil . Place some dumplings in steamer on top and steam for 10-15 minutes until tender.
- To Boil: Fill a large pot with 2/3 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.