Chinese Egg and Scallion Dumplings (Jiao Zi)

Chinese Egg and Scallion Dumplings (Jiao Zi)
Photo by Scott Phillips


  • 2 Tbs. vegetable oil
  • Kosher salt and freshly ground black pepper
  • 2 medium cloves garlic, minced
  • 4 large eggs
  • 1 cup thinly sliced scallions
  • ½ tsp. toasted Asian sesame oil
  • 6-¾ oz. (1-½ cups) unbleached all-purpose flour; more for kneading
  • + 3 more ingredients
    • Vegetable oil, as needed (for pan-fried dumplings)
    • Kosher salt, as needed (for boiled dumplings)
    • 1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce

Pour the flour into a mound on a clean work surface. Make a deep, wide well in the center and pour in 1/2 cup cold water. Stir with your fingers, staying in the center at first and being careful that the water doesn’t breach the wall. Little by little, using your hand and a bench knife, mix in fl...

View full recipe at Fine Cooking


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