3 cups Chinese chives (garlic chives), chopped finely
1 tablespoon sesame oil
1 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
50 dumpling wrappers (1 lb.pack)
black rice vinegar or soy sauce for dipping
Whisk eggs in a bowl for a minute.
Heat oil in a skillet over medium high heat. Cook eggs, scrambled, until light and fluffy. Do not overcook. Remove from heat and separate eggs into small pieces (the size cottage cheese).
In large bowl, combine eggs, chives, sesame oil, soy sauce, salt and pepper. Stir ingredients until combined evenly.
Scoop approximately 1 tablespoon of the mixture into the centre of a dumpling wrapper. Dip your finger in water and smear along the edges of the dumpling wrapper. Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside. Seal the filling inside by pleating the edges together with your finger or pinch the edges together with a fork. Repeat until all the mixture and dumpling wrappers are used up.
Cook by pan-frying, steaming or boiling.
To Pan-Fry: In a large skillet, heat vegetable oil over medium heat. Add some dumplings and cook 2-3 minutes until bottom is crisp and golden. Add water (enough to cover the dumplings halfway up), cover, and steam the dumplings for about 5 minutes until the liquid is absorbed.
To Steam: In a pot, bring water to boil . Place some dumplings in steamer on top and steam for 10-15 minutes until tender.
To Boil: Fill a large pot with 2/3 water and bring to a boil. Add some dumplings and cook until they float and continue to cook for 2-3 minutes.
Repeat with remaining dumplings or store uncooked dumplings in the fridge for up to 2 days or in the freezer for up to 3 months.