Egg and Chive Dumplings

- 30 Dumplings
Chinese chives may not look or smell like much but once you’ve cooked them, these delicious greens take any dish to the next level. Traditionally added to many a different dumpling fillings, the best and easiest way to use up a bundle of chives is by simply stir-frying these garlicky greens with scrambled eggs  one of our most favorite Sunday breakfasts. I also love a good Chinese chive and egg dumpling as much as my pork and chive dumplings - the recipe is quick, easy, simple and ready within minutes, especially when made with store-bought pastry - enjoy! 

Ingredients for ​Egg and Chive Dumplings

1 tablespoon vegetable or coconut oil, for scrambling
3 eggs
1 bunch Chinese chives (100g), chopped
white pepper, to taste
1 teaspoon sesame oil
1 tablespoon light soy sauce

Ingredients for ​Dipping Sauce

1/3 cup (80 ml) soy sauce 
2 ½ tablespoons rice vinegar 
1 teaspoon chili oil or 1 finely chopped red chili padi
1 tablespoon ginger, cut into matchsticks

Recipe
  1. On medium flame, heat a tablespoon of oil in a wok. Whisk together eggs and scramble them in hot oil, set aside.
  2. Mix together chopped chives, scrambled eggs, and pepper along with sesame oil and soy sauce. Set aside. Use cooled filling in dumplings.
Dipping Sauce
  1. In a small bowl mix all ingredients together. Taste and adjust flavor as needed.
Filling and Sealing the Dumplings 
  1. Holding the dumpling wrapper in one hand, place a tablespoon of filling in the center of the wrapper.
  2. If your wrapper seems dry, dip a finger into some water and lightly moisten the edge of the top half of the circular wrapper. 
  3. Fold the wrapper in half around the filling and pinch the top of the half circle together. 
  4. Continue sealing the edges, either by simply pressing or by using the ruffling technique. (Be sure to pinch the seam tightly to seal the filling inside.) 
  5. Keep the dumpling wrappers and dumplings covered with plastic wrap or a tea-towel at all times, to prevent drying out.
  6. Remove the lid and flip one pot-sticker over to see if the bottom side is nicely golden. If it isn’t, turn the heat to medium-high, and cook until the bottom sides are golden. 
  7. Transfer the pot-stickers to a plate and serve immediately with dipping sauce.
To Make Boiled Dumplings from Fresh or Frozen Dumplings
  1. Bring a pot of water to a boil. 
  2. Add the dumplings and stir the water gently until the water starts to boil again, reduce heat to low.
  3. If your dumplings are fresh, cook them for 5 minutes (1 minute longer than it takes for them to float). 
  4. If your dumplings are frozen, boil them for 7-8 minutes, until nicely swollen. 
  5. Remove the dumplings from the water using a slotted spoon. 
  6. Serve immediately with dipping sauce. 
To Make Pot-stickers from Fresh or Frozen Dumplings 
  1. Heat a tablespoon of oil in a non-stick skillet over medium-high heat. 
  2. Once the oil is hot, place the pot-stickers into the skillet, with the seam side standing straight up, making sure that they are close but not touching. 
  3. Let the pot-stickers sear for 1-2 minutes until the base is golden-brown. 
  4. Add 3 tablespoons of water to the skillet. Cover the pan immediately and reduce the heat to low. Steam the dumplings until all the water has evaporated. The pot-stickers should look opaque and noodle-like, and the filling should be heated through. This will take 5 minutes from fresh or 7-8 minutes from frozen. 
Steaming Dumplings in a Bamboo Steamer
  1. Steaming is a much faster method as you only need to bring a few cups of water to a boil instead of an entire pot. Texturally, it'll also leave the skins a little stretchier and firmer. It does require the use of a bamboo steamer for your wok or pot. It's a worthwhile investment if you do any amount of Asian cooking.
  2. Pour a few cups of water in a large wok making sure there is at least 2 inches of water in the wok. Cover the wok and bring the water to a hard boil.
  3. Dumplings  (especially frozen dumplings) will stick to the bamboo inside a steamer, so you need to line it first. If you've got some Napa cabbage in the fridge, the leaves make great steamer liners. Alternatively, you can use parchment paper with holes to make a breathable non-stick surface. Place your dumplings, then set the steamer on top of the wok full of boiling water. Steam the dumplings on full steam until cooked through, about 8-10 minutes, depending upon the size of the dumplings and the filling.
If Freezing the Dumplings For Later 
  1. Arrange your filled, un-cooked dumplings in a single layer on a parchment lined platter or baking sheet, freeze. Once your dumplings have frozen solid in about 2 hours, transfer them to an air-tight container or Ziploc bag.
Notes: Dumplings will keep in the freezer for up to 3 months
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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