Egg and Chive dumplings

by Sarah

in Asian Dishes, Dairy-Free, Nut free

egg and chive dumplings

Sharing a simple recipe for my favorite dumpling :) this dumpling is filled with eggs, chives, and vermicelli noodles and is a light alternative to the traditional pork and cabbage dumplings available at restaurants and frozen food aisles. Many Chinese restaurants like to use this filling to make the Asian version of an empanada, essentially a large flat dumpling.

Growing up I ate this dumpling frequently since dumplings are my mom’s favorite food. With the Lunar new year coming up in February, I’ll be making these again for the holiday. Usually we make these together when the whole family is around to spread the labor of folding dumplings. But since I’m spending all the holidays being a resident this year, I’ll probably make them in advance and freeze them in preparation for February. Dumplings freeze really well (can be frozen for months!), and you can pan-fry them straight out of the freezer for potstickers or boil them for a healthier version.

egg and chive dumplings


Egg & Chive dumplings
Recipe makes about 60 plump dumplings, closer to 70 if you do not stuff them as much with filling
Serves: 60 dumplings
  • 140 grams vermecelli noodles (dry),
  • 10 eggs
  • 400 g chives
  • sesame oil - about 2 tablespoons
  • soy sauce - to taste, about 2-3 tablespoons
  • salt - to taste about 2 teaspoons
  • pepper - about 1 teaspoon
  • I used 2 packages of store bought wrappers (about 60-80 wrappers total) from my local Asian food store, however you can make your own by mixing 3 parts flour w/ 1 part water. Homemade wrappers can be rolled thinner than store bought and definitely taste better, but because it takes so long to make I usually use store bought.
  1. Boil water and cook vermeclli until soft, about 2-3 minutes at boiling temperatures. Drain, wash in cold water, and cut a few times with scissors to make pieces smaller. Add to food processor and pulse till tiny pieces.
  2. Dump vermecelli pieces into a large mixing bowl, and add 1 tablespoon of sesame oil and mix to separate the pieces so they do not clump.
  3. Wash and dice chives into 1 cm pieces. Add into food processor and pulse till tiny pieces. I added it to my food processor in 2 batches b/c there were so many chives. Pour chopped chives into the same large mixing bowl as the noodles.
  4. Crack 10 eggs, and add 3 tablespoons water, and mix well with chopsticks / a fork.
  5. Add 1 tablespoon oil to a non-stick pan, then add the egg and water mixture, and stir fry until eggs are scrambled and well formed, about 2 minutes.
  6. Let eggs cool 10 minutes and then add to the food processor and pulse till tiny pieces. Dump tiny pieces of egg in the same large bowel.
  7. Mix all the ingredients in the large bowel together and add 1 more tablespoon sesame oil, can add more to taste. Add salt, pepper, and soy sauce to taste. Keep tasting as you add, as different people have different salty preferences. I added total about 3 tablespoons soy sauce. The soy sauce flavors the mixture stronger than regular salt does.


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