A great, basic dumpling recipe, totally made from scratch. You can use all of your own favorite ingredients, but this one is definitely one of the favorites whenever I make it!
In northern China, people love dumplings. However, the trend has spread all over. From the perspective of nutrition, the values are simply understood.
Meat for protein, oil for fat, vegetables are fiber, minerals, and vitamins, and the dumpling skins are carbs.
In addition to all the nutritional benefits, dumplings are also very versatile in what you can fill them and pair them with!
Chives taste fresh, a little spicy, and are great for stomach and liver health.
That, paired with the fresh mushrooms, delicious shrimp, and fluffy egg, makes this a great, healthy meal!
Please pay attention to three tips to make perfect chive dumplings.
1. There is moisture in the chives, so they should be washed and dried in advance.
2. After the chives are cut, they should be mixed with all the other ingredients in the last step so that the moisture doesn’t affect how the dumplings stay formed(If the chives are mixed in advance, the water of the chives will come out in the effect of salt ).
3. Try to add the eggs to the chives before adding the salt to stop water coming out from chives.
Ingredients:
- 1) 600g of Chives
- 2) 2 Tbsp of sesame oil
- 3) 3 Tbsp of peanut oil
- 4) Pinch of salt
- 5) 4 eggs
- 6) 50g of wood ear
- 7) 30g Shrimp
Dumpling:
- 8) 500g of flour
- 9) 270g of water
Tips: If you want vegetarian meal dumplings, you can omit eggs and shrimp.
Chinese Chive Dumpling Recipe:
Step 1. Clean the chives in advance. Once they are dry, finely cut them.
Step 2. The wood ear is boiled for five minutes in advance, drained and diced.
Step 3. The eggs are cooked (scrambled).
Step 4. The shrimp are marinated in advance with the wine and ginger slices (don’t include in the ingredients), then mixed with other ingredients in a large bowl.
Step 5. Add peanut oil, sesame oil, salt and mix well.
Step 6. In a bowl, mix the flour and water and knead into a dough. Let rest for about 60 minutes and then roll out into a long roll. Cut off pieces about 1 inch apart.
Want more detail to make the dumpling wrapper? Check out this the beginner’s guide to make dumplings.
Step 7. Roll up the pieces into balls, let sit for a few minutes. Press them down flat, and roll them out into circles.
Step 8. Take the dumpling skin in your hand, and spoon a small amount of filling into the center. Fold the edges together in half and pinch closed.
Step 9. Boil a pot of water, and gently add the dumplings into the water. Once they start to bulge a bit and become slightly translucent, take them out and serve.
