I love making these crispy, golden pan-fried chive dumplings! The filling is bursting with flavor from garlic chives, scrambled eggs, and papery shrimp, all wrapped in a delicate, thin pancake.
A Family Favorite: My Husband Always Requests This Dish
My husband always asks me to make these chive dumplings whenever he knows I have Peking Duck Pancakes stored in the freezer.
He just loves them, and I’m always happy to make them for him!
The combination of the savory filling and crispy wrapper is one of his favorites, and I get a real sense of satisfaction when I see him enjoying them. Plus, my kids also love these, and they always ask for more!
The Secret to the Perfect Wrapper
The wrappers I use for this dish aren’t your typical dumpling wrappers.
Instead, I opt for something a bit more special. I want to pack in as much filling as possible, similar to what you’d find in Chinese Chive Pockets, but with a twist that my kids absolutely love.
For this recipe, I use Peking Duck Pancakes, which are thin, soft, and perfect for wrapping around a hearty filling.
If you’re short on time, you can use store-bought dumpling wrappers or even make your own using my Chinese Steamed Duck Pancakes recipe.
Alternatively, you can follow my other recipes for Mandarin Pancakes from Scratch or Peking Duck Pancakes. Both are great options if you want to go the homemade route.
And if you’re looking for an even quicker solution, you can simply use store-bought dumpling wrappers and roll them out a bit larger, as I do in my Deep-Fried Dumplings Recipe. This way, you can still achieve a thin, delicate wrapper without too much effort.
Tips for Success:
Control the Moisture in the Filling:
Mixing the chives with oil right after chopping helps prevent them from releasing too much water, which can make the filling soggy.
Let the scrambled eggs cool completely before adding them to the filling. This reduces excess moisture and keeps the filling firm.
Master the Heat:
Cook the pancakes over medium-low heat to ensure they cook through without burning. If the heat is too high, the wrappers will brown too quickly while the filling remains undercooked.
Customize Your Fillings:
While this recipe uses a classic Chinese chive and egg filling, you can experiment with other ingredients. Try adding minced pork, shrimp, or even tofu for a different twist.
Ingredients:
For the dough:
- Thin pancakes (I use my homemade Chinese Steamed Duck Pancakes)
For the filling:
- 300g garlic chives
- 3 eggs
- 20g papery shrimp
- 2 tsp cooking oil
- 3/4 tsp salt
- 1 tsp Chinese five-spice powder
- 1 tbsp sesame oil
For cooking:
- 3 tbsp cooking oil (for cooking eggs and frying the dumplings)
Instructions:
Prepare the filling:
- Handle the garlic chives: Wash and drain the fresh garlic chives, then chop them into small pieces. Place them in a large bowl, immediately add 2 tsp cooking oil, and stir well. This step will form a thin oil coating on the chives, which helps to prevent water from being released during cooking.
- Cook the eggs: Crack 3 eggs into a bowl, add 1/4 tsp salt, and whisk thoroughly with chopsticks. Heat a pan and add oil, then pour in the egg mixture. Cook on low heat, stirring occasionally with a spatula to break the eggs into small pieces. Once the eggs are fully cooked and golden in color, remove them from the pan and let them cool.
- Mix the filling: Add the cooled scrambled eggs and 20g papery shrimp to the bowl of chives. Then add 1/2 tsp salt, 1 tsp Chinese five-spice powder, and 1 tbsp sesame oil. Stir well in one direction with chopsticks to ensure the flavors are fully combined, and your filling is ready.
Prepare the dough:
- If you’re using homemade dough (or Chinese Steamed Duck Pancakes), skip this step. Otherwise, follow your preferred recipe for making dumpling wrappers.
Assemble the chive dumplings:
- Place a thin pancake on a work surface and spoon a generous amount of filling in the center (I like to add a lot).
- Fold the pancake in half, enclosing the filling, and then tuck the edges in to seal. This helps prevent the filling from leaking while frying. Repeat the process with the remaining pancakes and filling.Now, you have your chive dumplings ready for the pan.
Fry the chive dumplings:
- Heat a pan and add 2 tbsp cooking oil. Once the oil is hot, gently place the dumplings in the pan, ensuring they don’t overlap. Fry on medium-low heat.
- When one side turns golden brown and firm, carefully flip the dumplings to cook the other side. Continue frying until both sides are golden and crispy, then remove them from the pan. Serve immediately and enjoy your crispy, flavorful chive dumplings!
Frequently Asked Questions
Can I use store-bought dumpling wrappers?
Yes! If you don’t want to make your own pancakes, store-bought dumpling wrappers will work just fine.
Can I substitute the papery shrimp with something else?
Yes, you can substitute papery shrimp with other dried shrimp or even minced pork for a different flavor profile.
Quick and Crispy Pan-Fried Dumplings
Ingredients
- 15 pieces frozen dumplings
- 7 g cornstarch
- 110 g water
- 10 g toasted sesame
- 20 g chopped green onions
- 2 tbsp cooking oil I prefer peanut oil
Instructions
Heat the pan and add the dumplings:
- Take out a flat-bottomed pan and keep the stove dry. Add a small amount of cooking oil to the pan, enough to cover the bottom in a thin, even layer. Place the frozen dumplings directly from the freezer into the pan, arranging them neatly and leaving space between each dumpling to avoid sticking during cooking. Heat on low and cover the pan with a lid.
Prepare the cornstarch water:
- In a small bowl, add 7g of cornstarch, then slowly pour in 110g of water while stirring with chopsticks or a small spoon until the cornstarch is fully dissolved and forms a smooth, lump-free mixture. Set aside.
Fry the dumplings and add the cornstarch water:
- Keep the heat on low to allow the dumplings to cook slowly. Occasionally, check the bottom of the dumplings. When the bottoms turn a golden, crispy color, this indicates they are ready for the next step. Slowly pour the prepared cornstarch water around the edges of the pan. The cornstarch water will quickly spread across the pan.
Reduce the water content:
- After adding the cornstarch water, turn the heat to medium-low and cover the pan. This will allow the dumplings to cook through more quickly with the steam, while the cornstarch water thickens. Open the lid from time to time to check. When the water is almost gone and the cornstarch forms a thin, crispy, slightly golden layer around the dumplings, they are nearly done.
Garnish and serve:
- Open the lid, and evenly sprinkle toasted sesame and chopped green onions over the dumplings. Once sprinkled, carefully use a spatula to remove the dumplings from the pan and plate them.
Nutrition
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