Garlic Chive Dumplings
makes 35-45 dumplings
Recipe from Rachel Rappaport
This was my first experience with making dumplings and they came out great! I loved the little noodles in the mixture and they had a great flavor. I was able to find garlic chives at the Chinese market but regular chives would be good too.
Read more about this recipe at Coconut & Lime.
ingredients
6 ounces garlic chives, finely diced
4 ounces mung bean noodles, soaked and cut into 1/2-inch strands
1 cup re-hydrated black mushrooms, chopped
2 tablespoons soy sauce
3 tablespoons sesame oil
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
1 egg
35-45 dumpling wrappers
timer
prep: 20 minutes
total: 30 minutes
tools
mixing bowl
large pot
instructions
1. In a large bowl, mix all filling ingredients together.
2. Place a small teaspoon of filling in the middle of the wrapper. Fold the wrapper in half to form a half moon shape, pinching the wrapper tightly together. Make sure no filling is peeking out or they will break while cooking.
3. In a large pot, bring 10 cups of water to boil. Add dumplings. Stir gently and make sure that the dumplings do not stick together or stick to the bottom. (Depending on the size of your pot, you might need to do this in batches.) Remove from heat and serve. Excellent with my favorite dipping sauce.
