Chinese Chive Dumplings (韭菜盒子)

🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - www.curatedkitchenware.com
❤️ SUPPORT THE CHANNEL - / soupeduprecipes
🥢PRINTABLE RECIPE - soupeduprecipes.com/chinese-c...
Jiucai (韭菜) is garlic chives which is the main ingredient. Hezi (盒子) means box or pockets. In this recipe, it refers to its wrapper; kind of like a dumpling but much bigger and it is pan-fried until golden brown. You can think of it as the Chinese empanadas. It is super delicious and let’s get started.
INGREDIENTS
For the wrapper
350 grams (12.34 oz) of all-purpose flour (Amazon link - geni.us/E2EL)
1/2 tsp of salt
140 grams (4.94 oz) of hot water
90 grams (3.17 oz) of cold water
1/8 tsp of yeast (Amazon link - geni.us/HhhhUDL)
1 tbsp of vegetable oil (Amazon link - geni.us/6R6A)
For the filling
250 grams (8.81 oz) of garlic chives
80 grams (2.82 oz) of mung bean noodles (Amazon link - geni.us/y9keB)
1.5 tsp of dark soy sauce (Amazon link - geni.us/iZjyNBb)
1-2 tbsp of sesame oil to coat the noodles and the garlic chives (Amazon link - geni.us/HnAcUAO)
3 eggs, well beaten
2-3 tbsp of oil to cook the egg
5-6 tbsp of dried baby shrimp
2.5 tbsp of soy sauce (Amazon link - geni.us/XhhnS)
1 tsp of 13 spices or 5 spice powder (Amazon link - geni.us/sA7EB5)
2 cloves of garlic
2/3 tsp of salt or to taste
INSTRUCTIONS
Make the dough for the wrapper
Combine the all-purpose flour and salt. Mark a line through the middle of the bowl to roughly divide the flour in half.
Pour the hot water to one-half of the flour and stir to mix. Let it cool for 5 minutes.
Dissolve the yeast into the room temperature water and pour it into the other half of the flour. Stir to mix.
Knead all the flour into a rough dough. Add 1 tbsp of vegetable oil and continue to knead until the oil is well absorbed. Cover and rest for 10 minutes.
Knead the dough again until smooth. Shape into a log then wrap with a plastic film. Let it proof for 20 minutes.
Make the filling
Heat your wok until it is smoking hot. Add 2-3 tbsp of oil and swirl it around to cover the bottom of the wok. Turn the heat to low and pour in the beaten egg. Stir with a pair of chopsticks as fast as possible. By doing that, the egg will be scrambled into small little bits. Take it out and set it aside.
Bring 2 cups of water to a boil. Turn off the heat and use it to soak the mung bean noodles for 1-2 minutes. Drain and rinse with cold water to stop the cooking process.
Dice the mung bean noodles into 1/2 of an inch long pieces. Mix with 1.5 tsp of dark soy sauce so it is nice and brown. Coat the noodles with 2 tsp of sesame oil to prevent stickiness. Set it aside.
Dice the garlic chives and coat with 1.5 tbsp of sesame oil. The oil will protect the chives so the sodium won’t draw out too much moisture from the chives. Otherwise, your filling will turn out watery and soggy once you add the seasonings. You can use this trick for any vegetable fillings.
Combine the mung bean noodles, fried egg, diced chives, dried baby shrimp, and garlic. Season with 2.5 tbsp of soy sauce, 1 tsp of 5 spice powder, and 2/3 tsp of salt and toss to mix thoroughly. Set it aside.
Wrap the chive box and cook
Divide dough into 12 even pieces, 45-50 grams each.
Roll them into round smooth balls, then into round wrappers (5 inches in diameter).
To wrap the box, just put some filling in the middle of the wrapper. Fold it in half. Gently push out as much air as possible. Press the edge tightly and make pleats all the way around.
Pan-fry the chive box in cast iron skillet over medium heat until golden brown. Each side takes 2-3 minutes.
Serve on its own as breakfast or side dish.
Videography / Editing by Austin Schargorodski - austinschargorodski.com/

[@MandyJane123700]

I love that you tell us why to do something and not just how. Also, if anyone wonders, garlic chives are super easy to grow.

[@shaswatnair9432]

Your channel single-handedly made me extremely interested in Chinese cuisine! Thank you for revealing such a rich and vibrant cuisine to the world!

[@HellenShort]

Same. I watch a lot of Chinese people cooking stuff!

[@janicekennedy8245]

I have made so many of her recipes. They are all excellent.

[@RedDragonVideos]

You should have a warning at the beginning of the video "Do Not Watch On An Empty Stomach"😂 I'm hoping someone at my local market has made these. 🤤🤤 Excellent video 👍💯🐲👋

[@LeilaCrockett]

Hey Mandy! I wanted to let you know that there is something in the US that tastes like garlic chives. They are called ramps or wild leeks or wild garlic. They are a little stronger flavor but nearly identical. We forage them here as they grow wild in many parts of the country.

[@judiharman-gordon3982]

A neighbor gave me some garlic chives to grow and warn me that they were invasive... so I’m always looking for recipes to use them in. Thank you, just might have to try this one, with fresh shrimp though!

[@slok9881]

Where can I find invasive garlic chives?

[@judiharman-gordon3982]

@@slok9881 buying garlic chive seeds

[@judiharman-gordon3982]

kzbin.info/www/bejne/h6XRmqR_rdSHe8k

[@mssuezee6178]

I use the garlic tops from simple cloves planted in a container.

[@janicekennedy8245]

Finally something I can make with all my extra chives!! Thank you!

[@rarafarara]

Oh I'm going to make this soon, it looks too good to pass up

[@kimberlynandlal4166]

Love ur recipes...much love from Trinidad and Tobago 🇹🇹🇹🇹🇹🇹

[@agnessandhu2025]

Just plant as many garlic as you want in your flower pot, water everyday , it will grow and grow soon you will have garlic chives, very easy to grow.

[@cherieb5451]

I couldn’t resist! I made these today and they were delicious! I would suggest making one and then frying it right away to learn what happens in the pan. It helped me to make the others more correctly. Thanks for a beautiful recipe and new cooking experience!

[@S1L3NTG4M3R]

Hi Everyone!!! Thanks for all your tips, and videos... you're the best!!!

[@jesscat6159]

Ooooh thanks Mandy. This looks amazing. Like a Chinese Cornish pasty :) I cook your recipes all the time (especially the pork dumplings and vegetable noodles) and this will be my next one.

[@mingchan6300]

I continue to enjoy your videos and recipes, even if I can't muster the energy to actually make each and every recipe. Those O have actually tried making turned out delicious. Thanks.

[@patriciaanderson8556]

I love your channel!! Always something tasty to make, my family are now fans too!

[@lindak8664]

This looks so yum! I really appreciate how you explain the ‘science’ behind your method when necessary.

[@thisfrosty]

You are the best, this recipe looks easy to approach. Thanks for always having such great energy in all of these videos!

[@debbycoley]

Thank you for another wonderful recipe!

[@alisont.6940]

I could not even eat one wearing a white blouse, never mind make them. I am in awe. We have a local restaurant that sells something similar but it is two pieces of a similar dough with the filling in between like a sandwich, but not a pocket. They have a chive version and a pork filling version and they are both really good.

[@lindsaybeyerstein7096]

I love this video. This technique is completely different from anything I’ve encountered in North American/European pastry. Thanks so much for sharing it with us.

[@pockethole1900]

888K subscribers! That's lucky 🍀🍀

[@MrTargenor]

i grow the chives in my garden. its an EASY herb to grow and it regrows year after year. good bee plant too. they love the white flowers. flowers for bees, chives for me. :-)

[@emi62507]

韭菜盒子 are my favourite things to eat especially during the 韭菜 season when it is most fragrant. My mouth is watered throughout the video. I really love your videos.

[@lindaliang3825]

The ingredients are very authentic, and the flour covering was well crafted!

[@tiffasaurusrex83]

I love your recipes and they always look so delicious!!!

[@HotTeaWithCookies]

I love these recipes. Thank you !

[@len.whistler]

888k subscribers. I believe three 8's are very lucky.

[@nyiesah]

I love that you tell us WHY! The recipe makes more sense.

[@syee325]

I made this today. It’s a really good recipe. The dough comes out so nice. It’s worth all the effort and steps. For the filling next time, I will reduce the noodle to one. Add 2-3 more eggs. I need to improve my filling to dough ratio. I’m always afraid to overstuff. So I had to prep a second batch of dough to use up all my filling. Ended up making 23 of them. In the freezer for lazy weekend meals.

[@Annie1962]

888k subs! well done and lucky number

[@didisinclair3605]

This looks so fabulous!! I wonder if that intriguing dough can be used for other things? You're such a great teacher, Mandi!!!!

[@kellyw.1779]

Hey Didi!! Funny you mentioned that amazing dough because I was thinking the same thing. ; ) The fillings could be endless...my brain is in overdrive now!! LOL Big ((Hugs)) from Texas!! xx : )

[@bluepacificsurf]

Mandy, after making your Kung Pao chicken recipe, I am now a complete believer in your cooking. Please keep posting !

[@melveenturrieta6565]

It looks good thank you for recipe

[@sharmilachandool4603]

Thank you for your recipes ❤

[@mountainfisher4183]

You Always Make the Best Stuff !

[@sherilynn]

Wonderful looking recipe!

[@elnini0]

I replaced the shrimp skins with bonito flakes . Great recipe and the dough is so good!

[@ronswisher5377]

That Looks so Good thanks

[@Terenia531]

This recipe looks fantastic. I saw these chives at our local Asian grocer on the weekend so I know I can get them! I think I’ll try this recipe out this weekend once I pick up the chives and the dried baby shrimp. I’m really enjoying your wok so far!

[@matthewlima7121]

The smell of the chive is stronger than the taste and they actually cook down sweet .

[@mssuezee6178]

I'm so excited to use my garlic chives they are just the long leaves of planted store bought garlic separated, so delicious.

[@sweetpea6843]

Wow, that looks delicious!

[@mikeburgan7675]

I want to try this BTW We love your voice

[@jjimywoods1363]

Really starting to enjoy this lass. Very impressive, to the point and great recipies.. worth a sub

[@McCulleyJr]

Sounds wonderful

[@velindanoyb691]

You should be a culinary teacher you explain things so well I learned from you every time I watch a video. I have try to grow the garlic chives but no luck here and shrimp I cannot do because I am allergic. But I will still try something like this with my own concoctions. All the best to you looking forward to your next one

[@amandakraczek4359]

Made them tonight for dinner and they are delicious! My boys loved them.

[@huggledemon32]

I LOVE that this channel explains the logic or science behind some of the random seeming steps- eg- why you add oil to the chines and why you add it BEFORE the salt! I also really appreciate the replacement suggestions she provides!🥰🥰👍🏻 It had me wondering if I could use normal chives and use garlic infused olive oil to coat them- maybe this could provide a similar flavour!?🤔🤷‍♀️👍🏻

[@ronl7131]

Yes , garlic chive grows well & spreads…

[@TC-mg3ug]

I used to love buying those from street vendors

[@colehagood8448]

It tasted delicious

[@deliciouscookingvlog8261]

Waw sooo cool, I tried it lots of time, very tasty

[@MaZEEZaM]

Interesting recipe, thanks

[@deidregoodman6485]

Look very delicious 🤤 😋

[@jimbrunett5025]

Always a nice job. Now I’m hungry

[@rudydonalson8821]

I use garlic chives especially when making dumplings, will definitely be making these.

[@hungvan5969]

i like it ! Thanks.

[@jamestaylor8217]

Love it. Thanks/

[@jeeevangurung8425]

Healthy tasty chinese veg bread dumpling.

[@attilaballa8339]

Very nice thank you 😊

[@elenamill7487]

Thank you!

[@juliadiorio7932]

Thank you...you are a wonderful presenter and happen to be really cute too!!! I have used many of your recipes and you are very thorough....thanks!

[@timbillings6884]

Excellent!!! 👍👍

[@bertoray5497]

Nice cutting board.

[@sandrabeauchamp4207]

Delicious 🤤

[@queenpiggy9232]

Thank you so much for sharing your videos. My boss ask us to make this it took me hours just to find recipes. Because i dont know the name of this recipe. And guest what shejust told us the ingredients. Thank you soo much.

[@jaimejbp]

Que rica “empanada” china. Gracias.

[@Lonelyeco]

I really need to grow me some garlic chives

[@Dr_RPL]

Wow...... amazing👍👍👍

[@jeffreyabelson7171]

Wow - I've never seen this in a NYC Chinese Restaurant or Dim Sum hall - just small chive dumplings!

[@mayanferdinandrobertson3569]

As usual 🤦‍♂️you always makes my mouth run water like a river 😀… A great chef never hides his methods for perfection 👍 You are a great chef!💜🖤💜🖤💯

[@blue_robot0_o623]

Okay, but is no one impressed with the strength of lil momma's lipstick? It never smudges in any of her videos. That's some good lipstick.

[@dorothylee48]

Thank you for sharing your amazing creative recipes ❤️💕❤️❤️❤️❤️😊 this is something different and looks very apetizing

[@gracechong7528]

Hi Mandy! Is this freezer-friendly? If yes, should I cook it then freeze or freeze once you make the pocket? Thank you! P.s. I love your channel. I have been using your recipes to make Chinese foods for my family.

[@karenteja]

I'm gonna try and make it today!!😍

[@karenteja]

(Update) I MADE IT AND IT WAS DELISH🥲💕

[@megm6853]

Look so good, can't wait to make a batch. Can these be frozen?

[@greymilk]

these look so good. i have never seen a dough made with this technique but i'm excited to try it myself. also, your hair is SO beautiful. i'm so curious how you manage such long hair, i have a hard time with half the length of hair you have!

[@SoupedUpRecipes]

Thank you for the nice compliment.

[@SoupedUpRecipes]

I don't really have any tricks to take care of my hair. I just wash it using regular shampoo a few times a week.

[@graveyardrumblers]

Yeesssssss... I want this🤤

[@Esinu88]

I love this ❤️

[@johnkozup9959]

I don't have a garden I live in senior Apts. I will use leeks bc they are onion/garlicky tasting like Chinese chives. Aka garlic chives. Roughly same tadte

[@TheDive99]

I learn at least one new thing watching your videos. I feel like I should be paying for this.

[@johnbrazell2433]

I know it won't turn out as nice as yours because you have lots of practice. But I cannot wait to try this, it looks so yummy. Another video to save and share.

[@GamingWithEric2508]

that one person disliked because he/she is drooling while watching

[@pmchamlee]

Garlic chives grow readily in a flower pot. Just keep them slightly moist and you'll have them year round! 偉大的食譜！

[@merinsan]

I've had this in China, and I'm not a big fan of it, mainly because of the chives, but thank you anyway. I might take it and substitute something for the chives! :)

[@Bear-cm1vl]

Green onion, chopped shallots, cilantro, fennel greens or mixtures make good substitutes with no other modifications to the recipe. Each will have a different flavor profile.

[@lees7340]

I often make a version with julienne jicama and carrot（stir fry with shrimp/dried shrimp）+spring onion，and a lot of ground white pepper. i think you can try combination of vegs you like.😊

[@victordillet672]

Hello where did you buy these blue ceramic dishes ?? Love them!

[@welivelovelife]

In Asian market, known as "KUCHAY" for the chives while the dried shrimp " HEBi"

[@HellenShort]

I'm thinking I have to figure out how to grow garlic chives!

[@Annie1962]

they'd have seeds on ebay

[@KEisensmith]

It's an hour drive to the closest Asian grocery for me, so I grow them and some other veggies. You can easily get seeds online, and there's usually garlic chive seeds at places that have large seed displays in the spring.

[@MrTargenor]

what knife are you using. It looks good. So does the food :-)

[@hannahtv7097]

정말 맛있는 만두 납작만두

[@MultiRabe]

Wow, I can just imagine the taste from your wonderful explanation of preparing of the filling! This looks like another excellent recipe, from your awesome body of work 👍🏼👏🏼

[@leftblank6036]

I have a feeling wild garlic will work well, it grows in a forrest near me in the spring time

[@SingingSealRiana]

there is a very garlicy herb where I live, togeather with scallions it could make a somewhat similar eating experience I thing . . . maybe ^^

[@laurah.8405]

I made your recipe today and it turned out delicious, but not as pretty! My pleats were messy and somehow chives and noodles were sticking to the outside . I found it's important to keep the filling away from the edges so the seal will be good. In order to use up most of the filling I put about 60g in each box, which may have been too much, but the end result was a hearty bite. It was also important to use, as you did, a round iron pan so the rounded edges of dough could cook against the sides. I will be making these again soon to take when I visit my daughter and hope I can get them looking better. Thank you for the recipe!

[@skip123davis]

this looks amazing! i've never heard of such a thing. thanks for showing us❣️

[@rneustel388]

Watching one of your recipes really soothes me. You’re such a wonderful teacher!

[@marlitacabias9677]

I love this, another kind of dough, thank you Mandy❤

[@cherylc]

Hi there, we love your recipes and love the wok we bought from you as well! My husband is celiac and can't eat wheat flour. The filling for these dumplings is gluten free, but is there a good alternative (maybe with rice flour) to make a wrapper that is gluten free? If there's another recipe in one of your earlier videos, I'd be so grateful for you to reply and let me know which one. Thank you so much!

[@SoupedUpRecipes]

Use rice paper - amzn.to/2UaKp6z roll it up and pan fry the rolls

[@gregcoleman6670]

Why am I watching this early on my 5-2 intermittent fast day?!!

[@theresa5059]

Looks delicious! 🥰😋 Do they freeze well to fry as a snack? 🥶😋

[@Bear-cm1vl]

They do Theresa. Personally, I prefer to freeze them after final sealing/pleating and vacuum seal the frozen cakes individually or in pairs so they do not deform. Mine are usually thin enough (about 25mm thick) to go straight from the freezer to the hot pan, although I cook them under a lid for a few minutes to allow the cake to steam, then uncover to brown both sides.

[@theresa5059]

@@Bear-cm1vl That sounds good! 😋 Thank you ❤

[@Bear-cm1vl]

@@theresa5059 glad to. As a side note, I tried a couple in a countertop "tank" style air fryer I just bought and it works beautifully. 400° F for about 10 minutes from frozen. I brushed a little salted butter on top after baking, because I like the flavor and the touch of fat.

[@theresa5059]

@@Bear-cm1vl Butter always makes food taste better. Even if it's sweet or savory. 🥰😋

[@waynafatima]

Can you make a video on luanzhou beef so mein

[@marlitacabias9677]

How i love to try the filling but the garlic chive may not be available in my place, replace it with scalions?