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Vegetarian

Chinese chive and egg dumplings with cucumber salad

Chinese chive and egg dumplings are homemade dough parcels filled with scrambled eggs, chives, and rice vermicelli, served with a cucumber salad. For 4 people, this takes 70 minutes at a medium difficulty level, for €1.90 per person. The key is rolling the dough made with boiling water, which stays soft and easy to stretch very thin.

Tonight we get our hands in the flour for beautiful golden Chinese egg and chive dumplings, with a crunchy cucumber salad on the side.

Chinese chive and egg dumplings with cucumber salad
Total time
1 h 10
Difficulty
Medium
Cost per person
€1.90
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Under a golden, lightly crisp shell, the soft filling combines eggs in small curds, fragrant chives, and rice vermicelli that add a silky bite. The simple homemade dough is made with boiling water, which keeps it pliable and easy to roll out paper thin without tearing. Alongside, the crunchy, tangy cucumber salad wakes up every bite.

This is a dish for a weeknight dinner when you have a bit more time than usual, or for a Sunday when the whole family pitches in. Kids love shaping the dumplings and pinching the edges, and since the recipe is vegetarian, it works for everyone at the table. Just set aside enough time between resting the dough and shaping the dumplings.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 350 g
  • Vegetable oiloften in the pantry 5 tbsp
  • Sesame oiloften in the pantry 1 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Rice vinegar (or cider vinegar)often in the pantry 2 tbsp
  • Saltoften in the pantry 1 tsp

Dairy

  • Eggs 6

Fruits and vegetables

  • Chives 2 sprigs
  • Scallions 3
  • Cucumber 2
  • Garlic 1 cloves

Frozen foods

  • Rice vermicelli 50 g

Allergens Gluten, Eggs, Soy, Sesame

The step by step recipe

  1. Pour 20 cl of boiling water over the flour with a pinch of salt, mix, knead, and let rest under a cloth. 30 min

    Let it rest at least 30 minutes, the dough becomes elastic.

  2. Scramble the eggs in an oiled pan, off the heat mix them with chopped scallions and chives, soaked and cut vermicelli, and sesame oil, season with salt. 8 min

    Mix while hot, the eggs should stay in small curds, not a flat omelet.

  3. Make the salad with sliced cucumbers, crushed garlic, soy sauce, vinegar, and a little oil, and let it marinate.

    Crush the cucumbers with the flat of the knife before slicing, the sauce soaks in better.

  4. Roll the dough into 12 cm circles, fill half of each circle with filling, fold over and pinch the edges firmly.

    Wet the edge with a fingertip of water, the seal holds and won't open during cooking.

  5. Brown the dumplings in oil over medium heat, 4 minutes per side, and serve with the salad. 10 min

    Cover the pan for 2 minutes, the steam cooks the dough and keeps it soft.

Our tips to get it right

  • Soak the rice vermicelli in hot water right before adding it to the filling, so it stays firm and doesn't clump together.
  • Work the dough on a floured surface and roll from the center outward to keep an even thickness across the whole circle.
  • Don't overfill each dumpling, one heaped spoonful is enough, otherwise the sealed edge may burst open during cooking.

The variations

  • Swap the rice vermicelli for rehydrated, sliced wood ear mushrooms for a filling with more depth.
  • For a quicker version, use store bought dumpling or gyoza wrappers instead of making the dough from scratch.
  • For kids, shape smaller dumplings and serve the cucumber salad on the side instead of mixed in.

What to serve it with

  • A bowl of clear broth
  • Extra soy sauce for dipping
  • A light green tea

Storage

Cooked dumplings keep for 2 days in the fridge in a sealed container. You can also freeze them raw and shaped, then cook them straight from frozen without thawing. Reheat cooked dumplings in a skillet for a few minutes per side so they crisp back up.

Questions about this dish

Can you make the dough ahead of time?

Yes, you can make it the day before and keep it wrapped in the fridge. Let it come back to room temperature before rolling, it will be easier to work with.

Can you replace the rice vermicelli?

You can swap it for rehydrated, chopped wood ear mushrooms, or simply leave it out. The filling will be a little less silky but still tasty.

Do these dumplings freeze well?

Yes, shape the raw dumplings and freeze them on a tray before transferring to a container. Cook them straight from frozen, adding a bit more cooking time.

How do you keep the dumplings from bursting open while cooking?

Wet the edge of the dough with a little water before pinching, this seals both sides firmly. Don't overfill them so the seal isn't under too much pressure.

How long does it take to make Chinese chive and egg dumplings with cucumber salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Chinese chive and egg dumplings with cucumber salad?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Chinese chive and egg dumplings with cucumber salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, soy, sesame. Always check the labels of the products you buy.

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