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

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
• Instead of Salt: Kosher Salt (same amount)
• Instead of Instant Yeast: Active Dry Yeast (same amount)
• Instead of Vegetable Oil: Canola Oil, Peanut Oil
• Instead of Sesame Oil: Toasted Peanut Oil
• Instead of Mung Bean Noodles (dry): Cellophane noodles, Rice vermicelli
• Instead of Dark Soy Sauce: Regular soy sauce (use a little more)
• Instead of Eggs: Silken tofu (for vegan version)
• Instead of Garlic Chives (Jiu Cai): Fennel fronds, Cilantro, Diced onion
• Instead of Soy Sauce: Tamari
• Instead of 13‑Spice Powder: Five‑spice powder (same amount)
• Instead of Garlic: Garlic paste (1/2 tsp)
• Instead of Dried Baby Shrimp: Fresh shrimp (diced), Rehydrated dried shiitake mushrooms (vegetarian)
• Instead of Salt: Low‑sodium soy sauce

Equipment Needed

• Mixing Bowl
• Chopsticks (optional)
• Plastic Wrap
• Damp Towel
• Rolling Pin (optional)
• Cast‑Iron Skillet
• Wok
• Knife
• Cutting Board
• Measuring Spoons
• Kitchen Scale
• Spatula
• Wooden Spoon (optional)

Critical Steps — Do Not Skip

• Use boiling water on half of the flour to create a tender dough half.
• Dissolve yeast in room‑temperature water and add to the other flour half; never reverse the order.
• Allow the hot‑water half to cool before mixing with yeast water to avoid killing the yeast.
• Rest and proof the dough to achieve a slightly leavened, chewy‑fluffy wrapper.
• Pre‑cook mung bean noodles briefly and rinse in cold water to stop cooking.
• Scramble the egg in a smoking‑hot wok then cool slightly before cooking to achieve fine crumbs.
• Coat garlic chives with sesame oil before mixing to prevent a watery filling.
• Seal the box tightly and expel air before pleating.
• Pan‑fry until the wrapper is golden brown; do not overcook the filling.

Chef Tips from the Video

• Hot water on half the flour creates a softer, more tender dough similar to Chinese steamed buns.
• Let the dough rest after the first knead; this relaxes gluten and makes the second knead easier.
• A smoking‑hot wok ensures the egg scrambles into tiny pieces without sticking.
• Season the filling with sesame oil early; it adds flavor and prevents excess moisture.
• For a vegetarian version, replace dried baby shrimp with rehydrated shiitake mushrooms and reduce added salt.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Re‑heat in a skillet before serving.

Freezer: Freeze individually on a tray, then transfer to a zip‑top bag; keep for up to 1 month. Re‑heat directly in a skillet.

Room temperature: Do not leave out longer than 2 hours; the filling contains egg and shrimp.

Make-Ahead Tips

• The dough can be prepared up to 24 hours ahead; keep covered in the refrigerator.
• Filling can be made a day ahead and stored in an airtight container in the fridge.
• Pan‑fry the boxes just before serving for maximum crispness.

Frequently Asked Questions