Chive and Egg Dumplings (韭菜鸡蛋饺)

Instructions

1. 1Make the dough: mix flour with about 200 ml warm water, knead into a smooth ball, cover and rest 30 minutes.

   和面醒面

   🔍 Look for 醒面 30 分钟 · 30 minutes rest

   Visual: 面团光滑柔软，按压会回弹Dough is smooth, soft, and springs back when pressed

   You know it's right when: 表面没有干裂纹No dry cracks on the surface

2. 2Scramble the eggs: heat 1 tbsp oil, pour in beaten eggs, stir until softly set, then chop into small pieces with the spatula. Let cool completely.

   炒蛋切碎放凉

   🔍 Look for Medium heat 1-2 分钟 · 1-2 minutes

   Visual: 蛋碎小块、柔软——没有炒黄Eggs are in small, soft curds — not browned

   You know it's right when: 没有生蛋液残留No raw liquid remains

3. 3Chop the chives into 5 mm pieces. Toss with 1/2 tsp salt and let sit 10 minutes, then gently squeeze out excess water — don't squeeze bone-dry.

   韭菜切碎杀水

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 韭菜渗出一点淡绿色的水Chives release a small pool of green-tinted water

   You know it's right when: 韭菜变软但依然翠绿Chives are wilted but still bright green

4. 4Combine cooled eggs, chives, optional glass noodles, ginger, sesame oil, and a pinch more salt. Mix gently until uniform — the filling should smell fresh and bright.

   拌馅

   🔍 Look for

   Visual: 金黄蛋碎和绿韭菜分布均匀Golden egg and green chive are evenly distributed

   You know it's right when: 碗底没有积水No pooling liquid at the bottom of the bowl

5. 5Roll the dough into a long log, cut into 12 g pieces, flatten each into a disc, and roll out into thin round wrappers (about 8 cm across).

   擀饺子皮

   🔍 Look for

   Visual: 饺子皮厚薄均匀，边缘薄、中间略厚Wrappers are even, thin at the edges, slightly thicker in the middle

   You know it's right when: 透过薄边缘能隐约看到手You can faintly see your hand through the thin edge

6. 6Fill each wrapper with a heaping teaspoon of filling, fold into a half-moon, and pinch the edge shut. Press out any trapped air.

   包饺子

   🔍 Look for

   Visual: 饺子饱满、封口严实，没有露馅Dumplings are plump, sealed tightly, no filling leaking

   You know it's right when: 轻捏时封口不松开Seam holds firm when gently squeezed

7. 7Bring a large pot of water to a rolling boil. Add dumplings in batches, stir gently once, and cook until they float and the water boils again — then add 1/2 cup cold water. Repeat once more. Drain and serve with black vinegar.

   三开三点，捞出蘸醋

   🔍 Look for High heat 总共约 8-10 分钟 · about 8-10 minutes total

   Visual: 饺子浮起，皮呈半透明状Dumplings float to the surface and look slightly translucent

   You know it's right when: 按压饺子——回弹说明熟了Press a dumpling — it springs back (fully cooked)