Dumplings with Scallions and Egg Whites

As a food blogger, I’m the first to admit that I like pretty foods. And there’s no food flourish that’s quite as appetizing as the pleats of a dumpling. Now, I’m no dumpling expert, but I know a beautiful pocket of flavor when I see one, and I’m excited to be able to share this one with you today.

The source of this recipe comes from one of my favorite food blogs, Elaine’s China Sichuan Food. This blog has never steered me wrong! It makes simple recipes with big flavor, focusing on cuisine from the Sichuan province. I altered this recipe for the dough a bit to use cups instead of grams as my measurement. Additionally, with many family members around me watching their cholesterol, I substituted the egg for egg whites.

Here’s a step by step guide to making the dumplings:

Step one: make the dough

In a large mixing bowl, add 2 cups of flour, ½ cup plus 1 tablespoon water, 1 teaspoon oil, and a pinch of salt. Mix the dough together with your hands. Because of the oil, the dough should be moist but not sticky and should feel much like vegan pasta dough.

On a flat surface, continue kneading the dough for 5-10 minutes or until it’s smooth. To knead, pull a piece of dough from the bottom and smoosh it into the middle-top of the dough. Quarter-turn the dough (i.e. 90 degrees) and repeat. Continue on and on and on and on, and notice the new muscle pump in your forearm!

Roll the dough into a big log and cover with plastic wrap until read to use. In the meantime, make the filling.

Step two: make the filling

Heat a ceramic skillet over medium with a teaspoon of oil to coat the pan. Add 1 cup of egg whites and fry your eggs into a giant omelet. When the bottom feels firm, turn the omelet to cook the other side. Cut into small pieces, and add to a medium bowl. (If you can’t manage the omelet, scrambled eggs works just fine.)

To the same bowl, add four finely chopped green onions (white and green parts), 1 tablespoon light Tamari, 1 tablespoon sesame oil, and ¾ teaspoon five spice powder. Stir well.

Step three: roll out the dumpling wrappers

Remove your log from the plastic wrap and cut it into 12 equally sized pieces. Keep each piece covered in a plastic bag until ready to roll out.

Roll each piece of dough into a ball and then use a rolling pin to flatten it into a disk. The best technique to do this is to keep rolling your rolling pin away from you with one hand and giving your dough quarter turns with the other hand. This way, you’ll end up with a nice, even circle. Dust your dumpling wrappers with flour and stack in another bag. Continue until each piece of dough is rolled.

Step four: assembling the dumplings

Place a single dumpling wrapper in front of you. Spoon a heaping tablespoon (and then some) of filling onto the center of your dumpling wrapper. Fold the dumpling in half. Starting from one corner, fold the bottom edge of dough over to the top of the dough and press. Continue all the way to the other corner–pulling little pieces of dough over and pressing them down on top–so that you create a braid-like appearance. Repeat with each dumpling until all twelve have been created.

Step five: frying the dumplings

Add a thin layer of cooking oil to a skillet and heat it over medium. (I used avocado oil since studies suggest that it improves heart health.) When the oil is hot, add three or four dumplings at a time and cook for a few minutes on each side, or until golden brown. Remove the dumplings to a paper towel and repeat the frying process until all dumplings have been cooked. The heat cooks the scallions just enough to get rid of their pungent taste and instead bring out their meaty flavor.

Serve with chili oil and enjoy!

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