One of my favourite fried dumplings is Chinese garlic chives fried dumplings (韭菜盒子). It contains garlic chives, mung bean glass noodles (which are readily available at all Asian supermarkets), scrambled egg and pan-fried baby shrimp. My mama came to visit for a week recently and this was one important Chinese dumpling recipe I asked her to teach me.
Casings – the dumpling skin
This is quite simple, though she doesn’t really work with measurements. In Chinese and Taiwanese homes, you never make five or ten dumplings… you make thirty plus and if you don’t eat them now, they get frozen and enjoyed at a later stage. We made fifty-two this time around.
I’ve decided to do a quantity of twenty (20), which is just under half the amount we made.
- 130g hot water (not boiling, just more on the hot side)
- 300g cake flour
- 30g room temperature water if mixture is too dry
- Place flour in a large mixing bowl and make a well.
- Pour half of the hot water into the well, mix with a wooden/silicone spoon.
- Slowly add the rest of the water, first hot then cold, a few tablespoons at a time until the mixture has formed a dough.
- Knead the dough for 1 minute, then pop it back into the mixing bowl and cover with cling film.
- Let the dough rest for 20–30 minutes.
Chinese garlic chives fried dumpling filling
- 3 blocks of glass noodles
- a good bunch of garlic chives (you can find this at your local Asian supermarkets)
- 4 eggs
- a handful of baby shrimp (optional, traditionally you’d find this but you can ONLY find this at Asian supermarkets)
- Presoak the glass noodles for 15 minutes
- Scramble the eggs, add a little salt, fry them as a thin sheet and then dice it up.
- Panfry the shrimp for 30 seconds.
- Boil the glass noodles in water (test it, should take about 10 minutes), then rinse in cold water.
- Mix all the ingredients together with freshly chopped garlic chives.
Folding them dumplings:
Ball the dough out into ping pong sized balls. Below’s a little video on my IG on how thin to roll the dough out.
Next up, fill it with 2–3 Tbsps of filling, and fold. See video below:
Pan fry in a hot skillet with cooking oil and enjoy fresh with thick and sweet soya sauce and chili 🙂