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Boiled Garlic Chive Dumplings


This is a vegetarian dumpling dish, in Chinese New Year, when you begin to get tired of meat, you can try this recipe!













Trans-fat Free, Good source of fiber


Vegetarian dumpling filling:
2 bunches garlic chives
finely chopped
2 small mungbean noodles
soaked soft and cut into 1/2-inch strands, 1 1/3 ounces each
1 cup mushrooms, chinese
black, re-hydrated, de-stemmed and finely diced
2 tablespoons ginger
2 tablespoons soy sauce, tamari
3 tablespoons sesame oil
½ teaspoon salt
1 large eggs
Cold water dough:
4 cups all-purpose flour
½ teaspoon salt
1 ½ cups water
Spicy soy dipping sauce:
cup soy sauce, tamari
cup rice vinegar
cup scallions, spring or green onions
1 teaspoon sesame oil
1 tablespoon chilli sambal


In a large bowl thoroughly mix all ingredients - aside from those in the Cold Water Dough and the Spicy Soy Dipping Sauce - together by hand.

Cook a tester to check for seasoning.


Place a small mound of filling in the middle of the wrapper.

(Be very careful not to touch the edges with the filling, as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.)

Fold the wrapper in half to form a half moon shape.

Starting on one end fold/pinch the wrapper tightly together.

Proceed with this fold/pinch method until the dumpling is completely sealed.

There will be approximately 10 to 14 folds per dumpling.

Rest the dumplings with the folded edges straight up.


Use a large stock pot with plenty of water.

Add a small handful of salt, as if you were cooking pasta.

Make sure the water is at a rolling boil before adding dumplings.

Once the dumplings are dropped, gently stir so that they do not stick together or stick to the bottom.

Do not try to boil too many at a time, as it will take too long to cook resulting in soggy dumplings.

Overcooking also causes the dumplings to break apart.

For the Cold Water Dough:

In a stainless steel bowl, mix flour and salt.

Slowly add cold water to flour in ¼ cup increments.

Mix with chopsticks until a ball is formed.

On a floured surface, knead dough until it becomes a smooth, elastic ball.

Place back in bowl and cover with a damp cloth.

Allow dough to rest for at least 1 hour.

Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1 inch in diameter.

Cut ½ inch pieces and turn them over so cut sides are facing up.

Flatten with your palm and roll out thin using a rolling pin.

The dumpling wrapper should end up about 3 inches in diameter.

For the Spicy Soy Dipping Sauce: Combine all and serve in a small bowl.


Serve dumplings on a large platter lined with lettuce with a bowl of dipping sauce on the side.

One family tradition is the serving of the dumpling 'broth' at the end of the meal since inevitably some of the dumplings do break and flavor the water.

Waste not, want not.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 39420% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 1510mg 63%
Total Carbohydrate 22g 22%
Dietary Fiber 3g 10%
Sugars g
Protein 22g
Vitamin A 2% Vitamin C 2%
Calcium 3% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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