If you’re looking for a snack that’s crispy on the outside and bursting with savory goodness on the inside, these deep-fried dumplings are the perfect choice. I’ve combined fresh chives, eggs, and carrots with a crispy outer shell to make a snack that’s sure to satisfy. It’s easy to make, and the taste is unbeatable!
When it comes to dumplings, I’m generally more inclined to go for steamed or boiled varieties.
However, there are times when I find myself with leftover oil after making deep-fried dishes like Mei Cai Kou Rou.
On those occasions, I can’t resist making deep-fried dumplings. The crispy, golden exterior paired with the savory filling is just too tempting, and it’s a great way to use up that extra oil!
Homemade vs. Store-Bought Dumpling Wrappers
While I enjoy making homemade dumpling wrappers from scratch (there’s something satisfying about crafting the dough myself), I admit that sometimes convenience wins.
When I’m short on time, I’ll use store-bought wrappers. However, I don’t just use them as-is.
I take the wrappers and roll them out a little thinner with a rolling pin.
This simple step makes a huge difference: the fried dumplings come out extra crispy and crunchy, and the thinner wrapper allows me to pack in more of the delicious filling. It’s a trick I learned over time to make the dumplings even better!
The Perfect Filling for Deep-Fried Dumplings
For the filling, I use the same mixture as I do for Chinese chive pockets. It’s a classic combination that’s both flavorful and easy to prepare. Here’s how I make it:
Chinese Chives: Finely chop the chives and mix them with a little cooking oil. This helps lock in moisture and prevents the filling from becoming too watery during cooking.
Eggs: Scramble a few eggs and chop them into small pieces.
Seasonings: I keep it simple with salt, chicken bouillon powder, and a drizzle of sesame oil. If you like, you can add Chinese five-spice powder for an extra layer of flavor. Alternatively, you could try other seasonings like white pepper, a dash of soy sauce, or even a little bit of ginger powder for an added kick.
Ingredients:
Filling:
- 300g garlic chives
- 3 eggs
- 20g papery shrimp
- 30g grated carrot
- 2 tsp cooking oil
- 3/4 tsp salt
- 1 tsp chicken bouillon powder (optional, or add an additional 1/4 tsp salt if not using)
- 1 tbsp sesame oil
Wrapper:
- 15 dumpling wrappers (adjust based on servings)
Cooking:
- Vegetable oil for frying
Instructions:
Prepare the Filling:
- Chives: Wash the fresh chives thoroughly, then drain and chop them into small pieces. Place them in a large bowl. Drizzle with the cooking oil and toss well, ensuring each piece is coated to prevent water release later on.
- Prepare the Other Ingredients: Peel and grate the carrot, then chop it into small pieces. Crack the eggs into a bowl, add 1/4 tsp salt, and whisk them together. Heat some oil in a pan, pour in the eggs, and scramble them into small pieces with chopsticks. Once done, set them aside.
- Season the Filling: Add the chopped carrots and scrambled eggs to the bowl with the chives. Then, season with salt, chicken bouillon powder (if using), and sesame oil. Mix everything well to ensure an even distribution of flavors. Set the filling aside.
Form the Dumplings:
- Take a dumpling wrapper and roll it out slightly thinner if needed.
- Place a spoonful of the filling in the center of the wrapper.
- Moisten the edges of the wrapper with water using your finger, then fold the wrapper in half.
- Press the edges tightly together, then pinch small pleats along the edge to seal the dumpling, ensuring the filling doesn’t leak out. Repeat with the remaining wrappers and filling.
Fry the Dumplings:
- Heat an adequate amount of oil in a pan over low heat. When the oil reaches about 50-60% heat (test by inserting a chopstick; small bubbles should appear around it), you can start frying the dumplings.
- Carefully place the dumplings in the hot oil, avoiding splashing. Maintain medium-low heat to prevent burning the dumplings. Fry, turning them occasionally, until they are evenly golden and crispy on all sides.
- Remove the fried dumplings using a slotted spoon and place them on a kitchen towel to drain excess oil.
Frequently Asked Questions:
Can I use store-bought dumpling wrappers?
Yes, store-bought dumpling wrappers work perfectly fine for this recipe. Just make sure they’re fresh, or they might tear while frying.
Can I freeze these dumplings?
Yes, you can freeze the dumplings before frying them. Just arrange them on a baking sheet in a single layer, freeze until solid, and transfer to a bag or container for long-term storage. When you’re ready to fry them, there’s no need to thaw; just fry from frozen!
Can I substitute the papery shrimp?
If you don’t like shrimp, you can omit them and replace them with additional vegetables like finely chopped mushrooms or tofu for a vegetarian version.
Golden Fried Dumplings with Chives and Carrot Filling
Ingredients
Filling:
- 300 g garlic chives
- 3 eggs
- 20 g papery shrimp
- 30 g grated carrot
- 2 tsp cooking oil
- 3/4 tsp salt
- 1 tsp chicken bouillon powder optional, or add an additional 1/4 tsp salt if not using
- 1 tbsp sesame oil
Wrapper:
- 15 dumpling wrappers adjust based on servings
Instructions
Prepare the Filling:
- Chives: Wash the fresh chives thoroughly, then drain and chop them into small pieces. Place them in a large bowl. Drizzle with the cooking oil and toss well, ensuring each piece is coated to prevent water release later on.
- Prepare the Other Ingredients: Peel and grate the carrot, then chop it into small pieces. Crack the eggs into a bowl, add 1/4 tsp salt, and whisk them together. Heat some oil in a pan, pour in the eggs, and scramble them into small pieces with chopsticks. Once done, set them aside.
- Season the Filling: Add the chopped carrots and scrambled eggs to the bowl with the chives. Then, season with salt, chicken bouillon powder (if using), and sesame oil. Mix everything well to ensure an even distribution of flavors. Set the filling aside.
Form the Dumplings:
- Take a dumpling wrapper and roll it out slightly thinner if needed.
- Place a spoonful of the filling in the center of the wrapper.
- Moisten the edges of the wrapper with water using your finger, then fold the wrapper in half.
- Press the edges tightly together, then pinch small pleats along the edge to seal the dumpling, ensuring the filling doesn't leak out. Repeat with the remaining wrappers and filling.
Fry the Dumplings:
- Heat an adequate amount of oil in a pan over low heat. When the oil reaches about 50-60% heat (test by inserting a chopstick; small bubbles should appear around it), you can start frying the dumplings.
- Carefully place the dumplings in the hot oil, avoiding splashing. Maintain medium-low heat to prevent burning the dumplings. Fry, turning them occasionally, until they are evenly golden and crispy on all sides.
- Remove the fried dumplings using a slotted spoon and place them on a kitchen towel to drain excess oil.
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