Chinese dumplings come in various shapes, sizes, with different fillings and with different ways of cooking. You can simply boil, or steam or pan-fry or deep-fry them. I already have previous posts about the first three methods of cooking dumplings, so I thought I would add another recipe to my collection of chinese dumplings recipes. This time, I used a completely different filling which you might never have heard before, but is a very popular and common chinese recipe. I will be using eggs and green chives as filling(韭菜炒鸡蛋 jiucai chaojidan), and I can tell you that this type of filling is the easiest and quickest dumpling filling ever! AND the dumplings wrapping method I will be using is so simple that it won’t take a long time to make these dumplings, esp. if you are doing alone. As usual, you can freeze them before keeping them in plastic bags in the fridge. I always make lots and keep in freezer bags :D. Remember to let your chinese dumplings freeze well, and get hard. Otherwise if you just put them directly in the plastic bag without freezing, you will end up with big balls of dough instead as they will stick to one another. So, here is my step-by-step guide to my crispy chinese dumplings!
(Check out my other Dumplings recipes!)
Crispy Chinese Dumplings Recipe (Chinese Jiaozi)
These fried Chinese Dumplings are incredibly easy to make! Perfect as appetizers. By Cindy Ah Kioon
Prep time: Cook time: Total time:
- 5 eggs, beaten with 1/2 tbsp oyster sauce
- handful of green chives, thinly chopped
- 1/2 tbsp sesame oil
- 1 packet of round chinese dumplings wrappers
- 1 tsp cornstarch powder
1 Heat oil in a pan. When warm, add eggs and allow to solidify. When 3/4 solid, start to mix the eggs (like making scrambled eggs).
2 Place chopped green chives, scrambled eggs, sesame oil and cornstarch in a bowl and gently mix.
3 Place 1 wrapper in the palm of the hand. Place 1 tsp of filling in the centre of the dumpling wrapper.
4 Moisten the sides of the wrapper and fold it into a semi-circle shape. Moisten one end of the semi-circle and fold so that the 2 ends join and overlap. Place on tray and continue until no more wrappers or filling are left. If you want to freeze for eating later, place tray of chinese dumplings in freezer and let them freeze for at least 1 hour or until the dumplings are well-frozen. Then you can keep them in freezer bags.
5 Heat oil in a deep-frying pan over medium heat (not high heat!). Place the end of your chopsticks in the oil, there should be a few bubbles forming.
6 Carefully add the chinese dumplings and fry until golden brown. Remove and drain on kitchen paper. Serve!