JUMP TO

So if you’re like me (and probably like 90% of the meat-eating population), you overindulged on heavy meat dishes and booze over the holidays.  Because of this, I thought I’d share a nice, light, and #accidentallyvegetarian dumpling recipe.  I call this my Breakfast Dumplings because it’s mostly egg in the filling, but it’s a pretty classic use of leftover Chinese chives (from when you make meat and chive dumplings, for example).  Chinese people also make omelettes with leftover Chinese chives, so I guess you can say this is just a reformatted version of that!  

Now if you’ve made any meat-based dumplings before (like in my Mother’s Dumpling Recipe), you’ll know that the filling is usually sticky and easily forms together, which also makes wrapping the dumpling easier.  Since this filling has no meat, it’s a little trickier to wrap since the filling isn’t bound together as much, which is what the cornstarch slurry is for.  If you’re finding it too difficult to wrap these dumplings in the traditional crescent shape with circular dumpling wrappers, you can also wrap these into a wonton shape (a little easier to do) with square-shaped dumpling wrappers.

The one concept that does carry over into this recipe from a meat-based one is to not add salt to the Chinese chives for a long period of time because it will “leak water,” or 出水.  Chinese chives don’t have a lot of water that you would want to strain out (as you would with Napa cabbage, for example) and once it does start to “leak water,” the vegetable and the water that seeps out become really bitter.  

For cooking, I would steam-fry these dumplings only, which is why I’m not including instructions on how to boil.  Since the flavors are so delicate and the filling is pretty loose, if you boil these it will be pretty bland and kind of just fall apart everywhere.  Plus, since there’s no meat binding, a crunchy dumpling skin adds some great texture!

Some optional additional filling options:

• Tofu gan 

  • = A firm tofu that has a lot less water content and a distinct umami and slightly smoky flavor

  • I like this soy and 5 spice marinated one

• A small handful of cooked vermicelli noodles, chopped into ½-inch pieces

• Baked or dry-fried shiitake mushrooms (so that leftover moisture is removed)

I would not:

• Add any chili crisp or oil directly into the filling — it can potentially make all your filling turn bitter when you steam-fry the dumplings later and turns the filling into a gross color

• Substitute the Chinese chives for any other vegetable; most other vegetables will have a flavor that is too bland and/or have too much water content and leave you with a watery and soggy mess

Depending on your skill level and your wrappers’ size, the # dumpz will vary; I made 16 FAT dumplings from this batch~

• 4 organic, XL eggs

• 4 oz Chinese chives, cut into ~¼” pieces $

• 2 TBSP (for cornstarch slurry) + 1 TBSP (for wrapping) cornstarch

• 2 TBSP (for scrambled eggs) + 2 TBSP (for cornstarch slurry) toasted sesame oil

• 2 TBSP (for cornstarch slurry) + 1 TBSP (for scrambled eggs) soy sauce

• Sprinkle of 5 spice powder (optional)

• 1½ tsp (for cornstarch slurry) + a sprinkle (for scrambled eggs) ground white pepper

• ¼ cup cold water

• Round dumpling wrappers *

• To enjoy: black vinegar + Szechuan chili oil crisp (homemade or Lao Gan Ma)

$ Yielded about 1½ cup, chopped

* Or square wrappers if wrapping like wontons

Prepare the filling:

1. Heat a pan over LOW heat; in a mixing bowl, add and whisk the eggs well; to the eggs, add 2 TBSP of sesame oil, 1 TBSP of soy sauce, and a sprinkle of white pepper and whisk again to combine (also add your sprinkle of 5 spice powder into this mixture, if using)

2. Once the pan has heated up enough, add your egg mixture and soft scramble, taking the eggs off the heat even EARLIER than you normally would and don’t break the eggs up just yet

3. While the eggs are cooling, mix together the 2 TBSP of cornstarch, 2 TBSP sesame oil, 2 TBSP soy sauce, and 1½ tsp white pepper until a slurry is formed and all the cornstarch is dissolved; set aside

4. Once the scrambled eggs have cooled (took me 20 minutes), use a spoon to mix in the chopped Chinese chives and break up the egg into small chunks; slowly add in the cornstarch slurry, continuously mixing to evenly distribute

Wrap the dumplings:

I keep the wrappers from drying out and cracking by keeping a moist paper towel covering the wrappers.  I also want to point out that making the pleats isn’t necessary; I like making them because I want to practice getting better and it looks ~kewl~ and they also help form a crescent shape

1. Before starting to wrap these dumplings, don’t forget to mix your last TBSP of cornstarch with ¼ cup of cold water for sealing your dumplings!

2. For each wrapper, lightly stretch it out and lightly pinch the edges to flatten them out more (optional); dip your finger into the bowl of water + cornstarch and moisten the outside edge of the dumpling

3. Using a spoon, scoop a good amount of filling and place in the center of the wrapper — again, this amount will vary based on your skill level

4. Start by folding the wrapper in half and pinch it closed in the middle first, then pinch the rest of the sides closed or make pleats before sealing

5. Once you’re done wrapping, freeze (if eating later) or prepare to cook, instructions below

Frying*:

1. Heat up a large skillet over medium-high heat and add a good glug (enough to generously coat the entire bottom of the skillet) of a high heat-friendly neutral-tasting oil (I use organic canola)

2. Once the oil starts to shimmer, add in your dumplings

3. Let fry uncovered for ~ 2 min, then add ⅓ cup of water (anywhere from cold to room temp is fine), being careful of any splatter; cover

4. Let cook until the water has fully steamed into the dumplings and remove the cover; bring heat down to medium and let the bottoms fry/crisp up a bit more

* This works if you’re starting with freshly-wrapped or frozen dumplings!

Since these dumplings have such a light and delicate flavor, they’re best enjoyed with lighter sauces that complement vs. overpower the dumplings. For this kind of filling, a typical way to enjoy is with some Szechuan chili oil (like Lao Gan Ma brand) either drizzled over the dumplings or added into a sauce dish with some Taiwanese black vinegar.

I’ve found that if I (actually) eat these for breakfast (i.e. with a cleaner palate), this dumpling + black vinegar + chili crisp/oil combo is perfect. However, if you’re eating these later in the day (i.e. once you’ve already eaten), it’s better to add a tiny bit of soy sauce to your black vinegar to amp up the flavor. Hope you guys enjoy my first vegetarian-friendly recipe!!

Did you make this? Submit your picture for a chance to be featured!

(Click IG icon to DM or Contact icon to email your picture)