From The North Grove Kitchen: Emily's Garlic Chive & Egg Dumplings

Makayla Cole
5 days ago
2 min read

We had so much fun in this special edition of Cooking Together, our hands-on cooking program for adults! Dietetics Intern, Emily helped participants prepare their very own Chinese dumplings, with three delicious fillings – halal beef, pork and cabbage, and garlic chive and egg! The flavours were out of this world!

Keep reading to learn how to prepare the tasty garlic chive and egg filling and make your own Chinese dumplings at home!

Makes: 15-20 dumplings

Ingredients

20 dumpling wrappers (1package typically contains 100)
3.5 cups (200g) garlic chives
3 eggs
1 cup jelly ear/wood ear mushrooms (optional), soaked in advance for 40 minutes
1 tsp vegetable stock
3/4 tsp sesame oil
Salt and pepper to taste

Tip: this recipe calls for a very small amount of vegetable stock. It is most economical to prepare 1/4 cup or so of stock and double or quadruple this recipe to freeze or share.

Instructions

Scramble the eggs with a pinch of salt, breaking them into small pieces as they cook. Once done, remove them from the pan and let cool.
Wash the garlic chives thoroughly and drain off excess water, then cut into tiny pieces.
Wash and dice the soaked wood ear mushrooms into small pieces.
Place the chopped garlic chives, diced wood ear mushrooms and cooked egg into a medium bowl. Add salt, vegetable stock, black pepper, and sesame oil. Gently mix everything together. Be careful not to overmix the chives (this will cause them to release too much water and affect the mixture).

Let’s fill and fold! See photos below for guidance with folding your dumplings.

Take a dumpling wrapper and lightly wet the edge; Add spoonful of filling; Fold in half.

Gather and pinch edges between finger and thumb, moving towards the center; Continue until filling is used.

The goal is for the dumpling to look like a gold ingot (ancient currency in China) – and for it to sit on its own. For further guidance, take a look at this short video.

In another big pot, bring several cups of water to boil. Drop the dumplings in and cook for 5-7 minutes. Add ¼ cup cold water to the pot once during cooking. Once the dumplings float to the surface, cook for another minute.
Drain from water, serve with your favourite dipping sauce(s), and enjoy! We recommend a blend of 1-part black vinegar to 3-parts light soy sauce. A tsp of Lao Gan Ma (Chinese chili paste) adds a nice hint of spice!