Ingredients
- ½ cup chopped Chinese garlic chives
- 1 tsp salt (to soak in water for Chinese garlic chives)
- 2 tbsp sesame oil (for Chinese garlic chives)
- 2 eggs, fried and chopped
- 1 tsp salt (to mix with eggs)
- 2 tbsp cooking oil
- 40 g bean thread noodles, chopped
- 1 tbsp salt
- 1 tsp sugar
- 1 tbsp five-spice powder
- 1 tbsp finely grated ginger
- 1 tbsp sesame oil
- 30 round gyoza wrappers
- Dipping sauce :
- ¼ cup soy sauce
- 1 tbsp white vinegar
- ½ tsp chilli powder (optional)
Method
- Wash Chinese garlic chives and add salt in the water, soak for 10 minutes. Rinse twice with water, drain well for few minutes, and chop in small pieces. Place the chopped garlic chives in a large bowl, and add sesame oil to keep them from drying out and keeping fresh.
- Crack 2 eggs in a bowl, add salt, and mix well. Add cooking oil and eggs, and stir fry in a pan until cooked. Once cool, chop in small pieces, and set aside.
- Soak the bean thread noodles in hot water for 2 minutes or until just softened. Drain, cool and then roughly chop. Add these to the fried egg mixture and chopped garlic chives.
- Then add the remaining filling ingredients : salt, sugar, five-spice powder, ginger, sesame oil. Mix well.
- To make the dumplings, place a tablespoon into the centre of a dumpling wrapper. Moisten the edges with a little water. Fold and enclose the filling. Then fold into a tortellini shape. Continue with the remaining filling and wrappers.
- Steam the dumplings in a steamer, lined with baking paper for 12 minutes.
- For the dipping sauce, combine the soya sauce, white vinegar, and chilli powder (optional).
- Serve the dumplings with the dipping sauce!
Product used in recipe
- Lee Kum Kee - Sesame Oil
