Monday, July 9, 2007

Chive Rolls

My husband and I love potstickers! Those pan fried Chive Dumplings (鍋貼). The Japanese called it Gyoza. However, we find the potstickers here to meaty. We preferred those with more chive than meat. Best to make it ourselves. It's easy since I'm using ready-made skins.

My version isn't nothing like 鍋貼. They look totally different. I call it 韭菜卷. ^_-


  • 70g Garlic Chive aka 韭菜, diced
  • 100g Lean Meat, minced
  • 1 teaspoon Light Soy Sauce
  • 1 teaspoon Chinese Cooking Wine
  • 1 teaspoon Sesame Seed Oil
  • 1/3 teaspoon Salt
  • Wanton Skin (I used Shanghai Shuijiao Skin 上海水饺皮)
  • 1/2 tablespoon Oil for pan frying

Condiment (to be mixed together):

  • 2 tablespoon Vinegar
  • 1 tablespoon Garlic, minced to paste
  • 1 teaspoon Garlic Chive, minced to paste
  • Extra Vinegar (in a dish)
How to do:
  1. Mix all ingredients, except wonton skin, together.
  2. Put 2 - 3 teaspoon of mixture on wonton skin.
  3. Roll the wonton skin up so it looks like a 'love letter' (鸡蛋卷).
  4. Seal the edge with a dab of water.
  5. Pan fried on medium fire till the skin is slightly brown on all sides.
  6. Serve with condiment.
  • You can use the usual shredded ginger with vinegar instead of my suggested condiment.
  • Add the condiment to extra vinegar if do not prefer a strong taste of garlic (just like adding wasabi to soyu)
  • 上海水饺皮 is thinner and 'blander' compared to the normal wanton skin.