Chinese pan-fried dumplings

Ingredients：Chinese chive, dried small shrimps, 2-3eggs, plain flour



Seasoning：salt, sesame oil, chicken powder, umami seasoning(monosodium glutamate)

You can buy all of the above seasonings in Chinese grocery. And also the dried small shrimps which is very good supplement of calcium.

Steps：
1. Mix the plain flour with water (maybe 60 degree) in a pot to make a dough. Leave the dough aside and cover the pot in case the surface of the dough going dry.

2. Rinse the Chinese chive, and leave them dry for a little while. Then chop the chive into small pieces.
3. Scrambled the egg in oil.
4. Same as above
5. Chop the scrambled egg into smaller pieces if you want.
6. Put the chopped chive, scrambled egg and a small handful of dried small shrimps.(If you like the flavour you can put in more, if you don’t, just put few of them. You can also do without the shrimps. You can put in chopped fresh shrimps if you like. You can adjust the ingredients according to your taste). (I like to put more kinds of vegies in it, like cabbage, tofu stuff). The dried shrimps are salty, if you put more of this, please put less salt.
7. Add in few drops of sesame oil, salt, a little bit chicken powder(if you don’t have it, you do not need to use it), a little bit umami seasoning, add a little bit more oil(maybe two scoops. I use sunflower oil, usually I cook the oil and leave it cold, then pour it in to the fillings, or you can put more oil in the scrambled eggs for your convenience).
8. Divided the dough into small ones (as small as a ping-pong ball), and roll it into a flat round sheet with a rolling pin.
9. Put in the mixed fillings on half side and then fold over another half side,
10. Nip the edges together with your finger and thumb, then give it a pat, so the fillings can be flat and even.
11. Heat the pan on the stove, add in little bit oil. And shallow –fried the dumplings in mid-heat. .
12. After one side is golden brown, turn over to fry the other side.
13. When both side done, you can start eating. When it is just cooked, the skin(pastry) is crispy. But when it is cold, it will become soft.















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