Yield: Yields about thirty 3-inch dumplings.
One of the easiest dumpling fillings to prepare, this version is a favorite with vegetarians and children.
Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
Knead the dough for 5 minutes to form a smooth, firm, elastic ball. (If you began the dough in a bowl, lightly dust a clean, dry surface with flour before kneading.) The dough should not be sticky and should bounce back when pressed with a fingertip. Divide in half with a bench knife and roll into two 6-inch logs. Sprinkle each log evenly with flour, cover with a clean kitchen towel, and let rest for at least 30 minutes at room temperature before rolling and filling.
Heat the vegetable and sesame oils in a 12-inch nonstick skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the eggs and cook, stirring occasionally with a heatproof rubber spatula, until large curds form, 30 to 40 seconds. Add the scallions and stir to mix evenly. Continue cooking until the eggs are cooked through but still moist, a few seconds more. Transfer to a bowl and let cool.
Using a small rolling pin, roll a piece of dough into a thin 3-inch circle; with the dough in one hand and the pin in the other, roll from the edges toward the center as you rotate the dough. This rolling technique helps create a round with thin edges and a thicker center.
Repeat with the remaining wrappers and filling. As you work, arrange the filled dumplings in a single layer without touching on large plates, so they don’t stick together.
Make Ahead Tips
The dough can be covered with plastic and refrigerated for up to 8 hours. If refrigerated, return to room temperature before rolling. The filling can also be made up to 2 days ahead and refrigerated. Filled, shaped dumplings may be covered and refrigerated for up to 4 hours or frozen for up to three months. To freeze, arrange just-formed dumplings in a single layer on lightly floured baking sheets and freeze for at least four hours. Once they are frozen through, tranfer the dumplings to freezer storage bags. The dumplings can be boiled or pan-fried directly from the freezer; simply increase the cooking time by three to four minutes.
If you have helpers, set up an assembly line and roll out each wrapper, then pass it along to the next person to fill. If you’re filling all the dumplings yourself, it’s best to roll out several wrappers, and keep them covered with a kitchen towel as you fill them, to prevent them from drying out.
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These were pretty boring, though easy to make with ingredients on hand.
Just made them, really delicious! I used wonton wrappers rather than making the dough by hand (not quite enough time), which worked very well for me. This recipe is a good way to use up scallions you may have hanging around from another recipe
Sesame oil, garlic and scallion are wonderful with the egg. See my entire review at: http://themomchef.blogspot.com/2010/03/chinese-dumplings-with-egg-and-scallion.html
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