Chive and Egg Dumplings w/ Black Fungus 韭菜鸡蛋木耳水饺

你说素的水饺不好吃? 看你吃完这个还敢不敢说, 喉咙被香味烫到说不了话。

Who said vegetarian dumplings can’t be good? Stick these into their noisy mouths and see if they can continue yapping after the flavours burn their throat. 

Serves 1/makes 15

Ingredients 材料:

• 15个 饺子皮 Dumpling Skins
• 150g 韭菜 Chives
• 2-3个 鸡蛋 Eggs
• 80g 黑木耳 Black Fungus
• 适量生抽 Light Soy Sauce to taste
• 适量麻油 Sesame Oil to taste
• 适量食用盐 Salt to taste
• 2-3碗/bowls 冷水 Cold Water
• 黑醋 蘸料 Vinegar to serve

Method and Instruction

预备 Preparation

1. 如果你选择使用干木耳，先泡发木耳，时长约为20-30分钟。Prepare your black fungus by soaking in water for 20-30 minutes, wash them clean.
2. 韭菜洗净备用。Wash your chives.
3. 将鸡蛋打进碗里，放少许盐，打发至蛋液充分融合。Crack and beat your eggs with a pinch of salt, till completely combined.
4. 锅内倒入手掌大小的油，油温升高后再打入鸡蛋，将鸡蛋炒至到七分熟后捞出。Add oil into a wok and fry your eggs till about 60-70% cooked.
5. 出锅的鸡蛋切成鸡蛋碎备用。Take the eggs out of the wok, and chop into small pieces.
6. 将木耳和韭菜剁成小块。Chop the chives and black fungus into small pieces.

做饺子馅  Making the filling

1. 拿出空碗，以 2:1:1 的比例把韭菜、鸡蛋和木耳加入碗中。Add filling ingredients into large bowl in the ratio of 2:1:1 chives, eggs and black fungus.
2. 倒入少许生抽和麻油，再加入适量的盐。Add small amounts of light soy sauce and sesame oil to taste, then add salt to taste.
3. 将碗里的饺子陷充分搅拌。Mix your filling thoroughly, ensuring all ingredients are thoroughly combined.

做饺子  Making the dumplings

1. 先准备一碗清水。Prepare a bowl of water.
2. 一手摊开放上饺子皮，将一勺饺子馅扣在上面。Place a sheet of dumpling skin in your flat palm and add one spoonful of filling.
3. 将水饺皮两半边沿沾水，有助于下一步粘合。Dab water along the edge of the dumpling wrapper, this will help it to stick better.
4. 将饺子两边相互沿中线对折，用手指沿着外圈慢慢将饺子皮合拢。Pinch the two halves of the dumpling together, ensuring the dumpling is tightly sealed.

煮饺子  Cooking the dumplings

1. 在一口锅内加入 一半的清水， 架在灶台上等待水沸腾开锅。Bring a pot of water to a boil
2. 开锅后，将饺子下入锅里。小幅度地搅拌以确保饺子不粘锅底。Once water is boiling, add all the dumplings into the boiling water, stirring occasionally to ensure the dumplings do not stick to each other or the pot.
3. 再次开锅时，倒入半碗凉水，保证锅内的水不再沸腾。Once the water boils again, add half a bowl of cold water, ensuring the water stops boiling。
4. 重复以上步骤两次。Repeat above twice.
5. 第四次开锅时，饺子就煮熟了！用抄网将饺子捞出。Once done, take the dumplings out carefully, making sure not to break them.
6. 趁热上桌，配醋更香。Serve hot with a side of vinegar. Enjoy