Chinese Chive and Egg Gyoza (A Chinese Home Recipe)

Chinese Chive and Egg Gyoza (A Chinese Home Recipe)

This is a Chinese home cooking recipe that my Chinese parents-in-law taught me. I also had it published in a book!

Ingredients: 20 pieces

300 g
Hot water
170 ml
Chinese chives
200 g
Opossum shrimp
25 g
Sichuan pepper (powdered)
1/2 teaspoon
1/2 teaspoon
4 tablespoons
Dipping Sauce
Soy sauce : Vinegar =1:1
Spicy pepper (recipe ID: 321859)
to taste


1. Put the flour into a bowl, pour in hot water, and lightly stir together with cooking chopsticks to let it blend together.
2. Crack the eggs into a bowl while the flour is settling, and mix in salt, and make scrambled eggs in a frying pan.
3. Combine the scrambled eggs, minced Chinese chives, and opossum shrimp together in a bowl. Add in the Sichuan pepper, salt, and oil, and mix. The filling is now ready.
4. Knead the flour, gather it up into one lump, knead until it is as soft as an earlobe, and stretch it out into one stick.
5. Cut the dough into adequate-sized pieces with a knife, and roll out into a flat circle.
6. Pack in the filling. (These gyoza are made without ridges, so pack in lots of filling).
7. Add oil and water to a frying pan, line up the gyoza, cover with a lid, and turn on the heat.
8. Flip them over once they have turned a crispy golden brown, add just a little water, and cover with a lid once again. They are ready to eat once they cook through. Enjoy them with dipping sauce.

Story Behind this Recipe

This is a recipe that I learned from my parents-in-law who came all the way from China to help me with my birth. I like crispy skins, but the authentic way of cooking these is to cook until slightly golden brown, and add lots of water to steam, and cook into a soft skin.