Easiest Way to Prepare Delicious Chinese Chive and Egg Gyoza (A Chinese Home Recipe)

Easiest Way to Prepare Delicious Chinese Chive and Egg Gyoza (A Chinese Home Recipe) Delicious, fresh and tasty.

Chinese Chive and Egg Gyoza (A Chinese Home Recipe). Chinese Chive and Egg Gyoza (A Chinese Home Recipe) This is a recipe that I learned from my parents-in-law who came all the way from China to help me with my birth. I like crispy skins, but the authentic way of cooking these is to cook until slightly golden brown, and add lots of water to steam, and cook into a soft skin. Since this plant has grown so well, I decided to use some Nira in my recipe as well.

You can put them together then freeze them (lie in a single layer on a cookie sheet, once frozen put into ziplocs).

Egg and Chinese Chive Dumplings Recipe Success Guide: All ingredients need to be chopped correctly, especially the chives and mushrooms.

Large chunks of egg are fine, but large piece of chives are unpleasant.

You can have Chinese Chive and Egg Gyoza (A Chinese Home Recipe) using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chinese Chive and Egg Gyoza (A Chinese Home Recipe)

1. Prepare 300 grams of Flour.

2. Prepare 170 ml of Hot water.

3. You need 200 grams of Chinese chives.

4. It’s 3 of Eggs.

5. Prepare 25 grams of Opossum shrimp.

6. Prepare 1/2 tsp of Sichuan pepper (powdered).

7. Prepare 1/2 tsp of Salt.

8. It’s 4 tbsp of Oil.

9. It’s of Soy sauce : Vinegar =1:1.

10. You need 1 of Spicy pepper.

Keep the wrappers moist while working.

I keep them in an open ziplock bag with a moist paper towel.

To prepare Chinese chives, remove the dirty parts on the tail and remove the tough parts on the head.

When chive meats eggs, there are usually two combinations.

Chinese Chive and Egg Gyoza (A Chinese Home Recipe) instructions

1. Put the flour into a bowl, pour in hot water, and lightly stir together with cooking chopsticks to let it blend together..

2. Crack the eggs into a bowl while the flour is settling, and mix in salt, and make scrambled eggs in a frying pan..

3. Combine the scrambled eggs, minced Chinese chives, and opossum shrimp together in a bowl. Add in the Sichuan pepper, salt, and oil, and mix. The filling is now ready..

4. Knead the flour, gather it up into one lump, knead until it is as soft as an earlobe, and stretch it out into one stick..

5. Cut the dough into adequate-sized pieces with a knife, and roll out into a flat circle..

6. Pack in the filling. (These gyoza are made without ridges, so pack in lots of filling)..

7. Add oil and water to a frying pan, line up the gyoza, cover with a lid, and turn on the heat..

8. Flip them over once they have turned a crispy golden brown, add just a little water, and cover with a lid once again. They are ready to eat once they cook through. Enjoy them with dipping sauce..

One, we fry scrambled egg and chive sections together to make a light stir fry dish.

In the second way, Chives are chopped and mixed with whisked egg liquid and make a Chinese chive.

Chinese Chives & Eggs: Recipe Instructions Crack the eggs into a large bowl, and add the sugar, salt, Shaoxing wine , white pepper , sesame oil and water.

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Pork -While the original Chinese dumplings use ground beef, pork, lamb, chicken, fish, and shrimp for fillings, classic gyoza usually consists of ground pork.