Chive and Egg Dumplings (韭菜鸡蛋饺)

韭菜鸡蛋饺

Chive and Egg Dumplings (韭菜鸡蛋饺) — Home-styleNorthern China home cooking.

Ingredients

• Chinese chives (garlic chives)
• eggs
• all-purpose flour (for wrappers)
• glass noodles (optional)
• ginger, minced
• sesame oil
• salt
• neutral oil

Instructions

1. Make the dough: mix flour with about 200 ml warm water, knead into a smooth ball, cover and rest 30 minutes. (Dough is smooth, soft, and springs back when pressed)
2. Scramble the eggs: heat 1 tbsp oil, pour in beaten eggs, stir until softly set, then chop into small pieces with the spatula. Let cool completely. (Eggs are in small, soft curds — not browned)
3. Chop the chives into 5 mm pieces. Toss with 1/2 tsp salt and let sit 10 minutes, then gently squeeze out excess water — don't squeeze bone-dry. (Chives release a small pool of green-tinted water)
4. Combine cooled eggs, chives, optional glass noodles, ginger, sesame oil, and a pinch more salt. Mix gently until uniform — the filling should smell fresh and bright. (Golden egg and green chive are evenly distributed)
5. Roll the dough into a long log, cut into 12 g pieces, flatten each into a disc, and roll out into thin round wrappers (about 8 cm across). (Wrappers are even, thin at the edges, slightly thicker in the middle)
6. Fill each wrapper with a heaping teaspoon of filling, fold into a half-moon, and pinch the edge shut. Press out any trapped air. (Dumplings are plump, sealed tightly, no filling leaking)
7. Bring a large pot of water to a rolling boil. Add dumplings in batches, stir gently once, and cook until they float and the water boils again — then add 1/2 cup cold water. Repeat once more. Drain and serve with black vinegar. (Dumplings float to the surface and look slightly translucent)