Northern China
Egg and chive dumplings
Scrambled eggs and garlic chives in a pinched little parcel. Breakfast went to dumpling school.
80 minTime
16 gProtein each
mildSpice
Silver ingots at the new year2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original474kcal
16 gprotein
4 gfibre
80minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Knead the maida, a pinch of salt and the water into a smooth, firm dough. Cover and rest 30 minutes.
- 2Beat the eggs with a pinch of salt. Scramble softly in the oil, breaking them into small bits. Spread on a plate to cool completely.
- 3Toss the chives with the sesame oil first. Then mix in the egg, noodles, ginger and pepper. Add the remaining salt only just before folding.
- 4Roll the dough into a log, cut 32 pieces and roll each into an 8 cm circle.
- 5Fill each with a spoon of filling, fold into a half moon and press the edge shut. Squeeze the sealed edge with both thumbs and forefingers so it puffs up like a little purse.
- 6Boil a big pot of water. Add half the dumplings and stir gently. When it boils again add 1 cup cold water. Repeat twice more, then lift them out once they float and look puffed, about 7 minutes.
- 7Mix the vinegar, garlic and chilli oil and serve the dumplings hot.
Serve it like this
Serve in a shallow bowl with a ladle of the cooking water and the dip on the side.
