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. Niratama (ニラ玉) literally means "garlic chive eggs" in Japanese and is a dish of Chinese origin that's been adapted using Japanese ingredients.

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. One, we fry scrambled egg and chive sections together to make a light stir fry dish. You can have Chinese Chive and Egg Gyoza (A Chinese Home Recipe) using 10 ingredients and 8 steps. Here is how you cook it.

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

You need 300 grams of Flour.
You need 170 ml of Hot water.
Prepare 200 grams of Chinese chives.
Prepare 3 of Eggs.
You need 25 grams of Opossum shrimp.
Prepare 1/2 tsp of Sichuan pepper (powdered).
It's 1/2 tsp of Salt.
You need 4 tbsp of Oil.
It's of Soy sauce : Vinegar =1:1.
It's 1 of Spicy pepper.

In the second way, Chives are chopped and mixed with whisked egg liquid and make a Chinese chive. 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. Keep the wrappers moist while working.

Chinese Chive and Egg Gyoza (A Chinese Home Recipe) step by step

Put the flour into a bowl, pour in hot water, and lightly stir together with cooking chopsticks to let it blend together..
Crack the eggs into a bowl while the flour is settling, and mix in salt, and make scrambled eggs in a frying pan..
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..
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..
Cut the dough into adequate-sized pieces with a knife, and roll out into a flat circle..
Pack in the filling. (These gyoza are made without ridges, so pack in lots of filling)..
Add oil and water to a frying pan, line up the gyoza, cover with a lid, and turn on the heat..
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..

I keep them in an open ziplock bag with a moist paper towel. Chive and pork. potstickers are folded as little moon for pot stickers. Harvested garlic chives from my garden today to make Chinese Pork and Chive dumplings. Two hours after I made the dumplings for lunch, Wee Scotch says to me: "Mama, I just can't stop thinking about your dumplings! They are so so so … so GOOD!" Gotta love that kid. #dumplings #chives #garlicchives #garden #dubai #mydubai If you want an authentic taste of Chinese home-cooking, give these a try.