These Chinese dumplings, called jiaozi, can have a variety of fillings. This recipe is for a scrambled egg, spring onion and ginger filling. Serve warm with an Asian dipping sauce.
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5 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon of freshly ground black pepper
2 tablespoons sunflower oil
1/2 teaspoon sesame oil
2 to 3 cloves of garlic, finely chopped
1/4 teaspoon freshly grated ginger
1 bunch of spring onions, finely chopped
2 tablespoons finely chopped fresh coriander
1 packet of wonton skins or wrappers
Method Prep:15min › Cook:5min › Ready in:20min
Whisk the eggs in a bowl with a fork; season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Heat sunflower oil and sesame oil in a wide frying pan over medium heat. Add beaten egg, finely chopped garlic and ginger; stir fry for about 30 seconds. Add the finely chopped spring onions and cook until the egg is scrambled, but still a little wet; stir in freshly chopped coriander.
Place a heaped teaspoon of filling into the centre of a wonton wrapper; fold in half, crimping the edges and pressing firmly together to remove as much air as possible and dampening the edge with a little water if needed to help seal. Repeat with remaining filling and dumpling wrappers, placing the finished dumplings on a lightly floured board as you work through them.
Bring a large pot of water to a boil; add a pinch of salt. Gently drop the dumplings into the boiling water in small batches; cook for about 4 minutes, or until they float to the top.