Chinese Chive Dumplings (韭菜盒子)

Ingredients

• 350 g All-Purpose Flour (sifted)
• 0.5 tsp Salt (for dough)
• 140 ml Boiling Water (hot, just off boil)
• 0.125 tsp Instant Yeast (1/8 tsp, active at room temperature)
• 90 ml Room Temperature Water (for dissolving yeast)
• 7 tbsp Vegetable Oil (1 tbsp for dough, 3 tbsp for wok, 3 tbsp for skillet)
• 2 tsp Sesame Oil (for noodles and chives, adds nutty flavor)
• 80 g Mung Bean Noodles (dry) (pre‑cooked, then diced)
• 1.5 tsp Dark Soy Sauce (for coloring noodles)
• 3 large Eggs (whisked until uniform)
• 200 g Garlic Chives (Jiu Cai) (washed, trimmed, roughly chopped)
• 2 tbsp Soy Sauce (regular light soy sauce)
• 1 tsp 13‑Spice Powder (Chinese five‑spice blend with extra aromatics)
• 2 cloves Garlic (pressed)
• 5.5 tbsp Dried Baby Shrimp (rehydrated, very salty)
• 0.5 tsp Salt (for filling, adjust if using salty shrimp)

Instructions

1. Measure dry ingredients

   Weigh 350 g all‑purpose flour into a large mixing bowl and add ½ tsp salt. Stir to combine.

   Time: PT5M

2. Create two flour zones

   Mark a line down the middle of the flour mound. On the left side, pour 140 ml boiling water and stir with chopsticks until the flour is fully hydrated.

   Time: PT5M

3. Cool the hot‑water half

   Cover the bowl and let the hot‑water mixture sit until it no longer burns your hand (about 5 minutes).

   Time: PT5M

4. Activate the yeast

   Dissolve 1⁄8 tsp instant yeast in 90 ml room‑temperature water. Pour this yeast water onto the other half of the flour and stir.

   Time: PT3M

5. Combine halves and add oil

   Using your hands, bring the two flour portions together into a rough dough. Add 1 tbsp vegetable oil and knead until the oil is fully absorbed.

   Time: PT5M

6. First rest

   Cover the dough with plastic wrap and let it rest for 10 minutes.

   Time: PT10M

7. Second knead

   Knead the rested dough for about 2 minutes until it feels smooth and elastic.

   Time: PT2M

8. Proof the dough

   Shape the dough into a long log, wrap tightly in plastic film, and let it proof for 20 minutes. It should puff slightly but not double in size.

   Time: PT20M

9. Pre‑cook mung bean noodles

   Bring a pot of water to a boil, add the 80 g mung bean noodles, cover, and turn off the heat. Let sit for 1 minute, then drain and rinse under cold water. Pat dry and dice into ~0.8 cm pieces.

   Time: PT5M

10. Season noodles

    Transfer the diced noodles to a bowl, add 1½ tsp dark soy sauce and a drizzle of sesame oil, then toss to coat.

    Time: PT2M

11. Whisk eggs

    Crack the 3 eggs into a bowl and whisk vigorously until the mixture is uniform and no white streaks remain.

    Time: PT2M

12. Scramble eggs in a hot wok

    Heat the wok until it is smoking hot, add 2‑3 tbsp oil, swirl, then turn off the heat to cool slightly. Return to medium‑low heat, pour in the whisked egg and stir rapidly with chopsticks until the egg breaks into tiny bits. Set aside.

    Time: PT5M

13. Prepare garlic chives

    Wash and roughly chop the garlic chives, drizzle with a little sesame oil, and toss to coat evenly.

    Time: PT5M

14. Combine filling

    In a large bowl combine the seasoned noodles, scrambled egg, coated chives, 2 tbsp soy sauce, 1 tsp 13‑spice powder, 2 pressed garlic cloves, ½ tsp salt, and 5½ tbsp dried baby shrimp. Mix thoroughly.

    Time: PT5M

15. Shape wrappers

    Transfer the rested dough onto a clean surface and divide into 12 equal pieces (~45 g each). Roll each piece into a smooth ball, cover with a damp towel, then flatten and roll into a round wrapper about 5 inches in diameter. Lightly dust with flour as needed.

    Time: PT10M

16. Fill and pleat boxes

    Place a generous spoonful of filling in the center of each wrapper. Fold the wrapper in half, lightly press the edge, then gently poke to reposition the filling and push out air. Seal the edge tightly and optionally pleat around the perimeter for presentation.

    Time: PT10M

17. Pan‑fry the chive boxes

    Heat a cast‑iron skillet over medium heat until you can feel heat waves above the surface. Add just enough oil to coat the bottom (≈2 tsp). Place the boxes in the skillet, cooking each side for a few minutes until golden brown. Flip and cook the other side similarly.

    Time: PT15M

Nutrition Facts

Calories

230

Protein

6 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g