Chive and Egg Pan-Fried Dumplings
A lazy version of pan-fried dumplings using store-bought wonton wrappers, skipping the tedious steps of kneading and rolling dough. The filling combines chives, scrambled eggs, and sautéed minced pork; the outer skin is pan-fried to a golden crisp, making the filling savory and juicy.
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🍳 Cooking Flow
Finely chop the chives and mix with peanut oil to lock in moisture; sauté the minced pork and scrambled eggs separately until fragrant. → Mix the chives, eggs, and minced pork with salt, light soy sauce, dark soy sauce, mushroom seasoning, and dried shrimp to create the filling. → Place the filling onto a wonton wrapper, brush the edges with water, roll it up, and press the two ends firmly to seal. → Add a little oil to a flat-bottomed pan, arrange the dumplings, and pan-fry over low heat until both sides are golden and crispy.
Cooking Steps
Brief Cooking Order
Finely chop the chives and mix with peanut oil to lock in moisture; sauté the minced pork and scrambled eggs separately until fragrant. → Mix the chives, eggs, and minced pork with salt, light soy sauce, dark soy sauce, mushroom seasoning, and dried shrimp to create the filling. → Place the filling onto a wonton wrapper, brush the edges with water, roll it up, and press the two ends firmly to seal. → Add a little oil to a flat-bottomed pan, arrange the dumplings, and pan-fry over low heat until both sides are golden and crispy.
Introduction
A lazy version of pan-fried dumplings using store-bought wonton wrappers, skipping the tedious steps of kneading and rolling dough. The filling combines chives, scrambled eggs, and sautéed minced pork; the outer skin is pan-fried to a golden crisp, making the filling savory and juicy.
Step 1
Wash the chives, chop them into fine pieces, place in a bowl, add about 1 tablespoon of peanut oil, and mix well to lock in the moisture. Set aside.
Step 2
Finely mince the ground pork (30% fat, 70% lean) and place in a small bowl. Set aside.
Step 3
Crack 3 eggs into a bowl, add a pinch of salt for seasoning, and beat well with chopsticks for about 1 minute.
Step 4
Heat the iron pan and coat with cold oil. Pour in the egg mixture, keep on medium-low heat, and stir constantly to scramble. Once cooked into small curds, transfer to the bowl with the chives.
Step 5
In the same pan, add a little more oil and sauté the minced pork over medium-low heat for 1-2 minutes to render excess fat. Add a splash of light soy sauce to bring out the savory aroma, then drizzle rice wine along the edge of the pan to remove gaminess. Once cooked, transfer to the bowl with the chives and eggs.
Ingredients List
Important Notes
💡 After chopping the chives, mix in a little peanut oil first to form a protective layer that prevents the chives from releasing excess moisture.
🔥 Before scrambling the eggs, heat the pan and add cold oil to coat it; this effectively prevents the egg mixture from sticking to the pan.
⚠️ Wonton wrappers are thin, so keep the heat low throughout the frying process to prevent the outside from burning before the filling is cooked through.
🍴 When wrapping, brushing a little water around the edges of the wonton wrapper ensures a tight seal, preventing the dumplings from opening during frying.
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