egg, black fungus, and green onion dumplings

by Chen

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Simply to escape studying.

After hours of struggling on LLN and CLT, I decided to spent some time in the kitchen, making something that required effort–my way to relax.

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Making dumplings, a Chinese essential, is not rocket science but does take patience since the procedure is tedious, especially if rolling the wrappers yourself. Considering the time constraint, I opted for the store-bought. One thing I like about dumplings is that the options of fillings are extremely flexible. Other than the usual meat and poultry, my favorite are shrimp with mushroom and egg or tofu with vegetables, and these are never available in-store. These littles ones are with black fungus, which gives the filling an interesting silky crispy texture.

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egg, black fungus, and green onion dumplings
Leftover wrappers can be cut into wedges or stripes and used in soups.

Makes 3 dozens

1/2 cup dried black fungus, soaked until fully hydrated
4 green onions, thinly sliced
6 eggs
3/4 tsp salt, divided
1 tbsp olive oil
1/4 tsp white pepper
1 tsp sesame oil
1 package dumpling wrappers (see headnotes)

To make the filling:
Bring a pot of water to a boil and blanch the black fungus. Drain well and finely chop the fungus. Beat the eggs with 1/4 tsp salt together. Heat 1 tbsp oil in a skillet over medium-high heat and scramble the eggs. Let the cooked the eggs cool a little and finely chop them. Combine the black fungus, eggs, green onion, white pepper, sesame oil, and remaining salt in a large bowl and mix well.

To assemble the dumplings:
Please refer to this post for instructions. The prepared dumplings should be cooked immediately; otherwise, keep them in the freezer until completely frozen then store in zip-top bags.

To pan-sear the dumplings:
Lightly coat a pan with oil and heat over medium heat. Add the dumplings to the pan, flat-side down, and cook until the bottoms turn golden brown. Add enough water to cover the bottoms by 1/4 inch. Cover the pan and let it cook until liquid evaporates and the dumplings are translucent. If not, add some water and cook for several more minutes. Serve the dumplings immediately with Chinkiang vinegar.

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