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Fragrant chives with fluffy scrambled eggs, and a dash of flavour come together to create the perfect appetizer -- egg and chive vegetarian dumplings. | aheadofthyme.com

Egg and Chive Vegetarian Dumplings


  • Author: Sam | Ahead of Thyme
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 100 dumplings 1x

Description

Fragrant chives with fluffy scrambled eggs, and a dash of flavour come together to create the perfect appetizer — egg and chive vegetarian dumplings.


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 black pepper
  • 50 dumpling wrappers (1 lb.pack)
  • black rice vinegar or soy sauce for dipping

Instructions

  1. Whisk eggs in a bowl for a minute.
  2. 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).
  3. In large bowl, combine eggs, chives, sesame oil, soy sauce, salt and pepper. Stir ingredients until combined evenly.
  4. 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.
  5. Cook by pan-frying, steaming or boiling.
  6. 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.
  7. To Steam: In a pot, bring water to boil . Place some dumplings in steamer on top and steam for 10-15 minutes until tender.
  8. 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.
  9. 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.

Notes

To store in the freezer, place dumplings on a baking tray lined with parchment paper and freeze for an hour. Then transfer dumplings into airtight ziploc bags or tupperware and use as desired.