Garlic chive and egg dumplings

Name: Garlic chive and egg dumplings
Total time: 1 h
Yield: ± 30 pieces
Ingredients: 30 dumpling wrappers (jiaozi or gyoza, frozen); 150 g garlic chives; 3 eggs; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 tablespoon oil; salt and pepper; black vinegar or soy sauce for dipping

Updated on 9 October 2026

Makes: ± 30 pieces
Time: 1 hr
From: Garlic chives

Ingredients

30 dumpling wrappers (jiaozi or gyoza, frozen)
150 g garlic chives
3 eggs
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon oil
salt and pepper
black vinegar or soy sauce for dipping

Method

Scramble the eggs in the oil, leave to cool and chop finely.
Chop the chives very finely and mix with the egg, soy sauce, sesame oil, salt and pepper.
Put a teaspoon of filling on each wrapper, wet the edge and fold into a half-moon, pleating the edge.
Boil the dumplings in batches in plenty of water for 3 to 4 minutes until they float, or fry them first until crisp and then steam them through with a splash of water under a lid.

Storing: Uncooked, freeze them on a tray and then keep them in a bag for 3 months; cook from frozen.