Garlic Chive Dumplings
6 oz garlic chives, finely diced
4 oz mung bean noodles, soaked and cut into 1/2-inch strands
1 cup re-hydrated black mushrooms, chopped
2 tablespoons dark soy sauce
3 tablespoons sesame oil
1 inch knob ginger, minced
2 cloves garlic, minced
In a large bowl, mix all ingredients together. Place a small teaspoon of filling in the middle of the wrapper Fold the wrapper in half to form a half moon shape, pinching the wrapper tightly together. Make sure no filling is peaking out or they will break while cooking. In a large pot, bring 10 cups of water to boil. Add dumplings. Stir and make sure that the dumplings do not stick together or stick to the bottom. You might need to do this in batches. Remove form heat and serve. Excellent with my favorite dipping sauce.
Makes 35-45 dumplings.
This was my first experience with making dumplings and they came out great! I loved the little noodles in the mixture and they had a great flavor. I was able to find garlic chives at the Chinese market but regular chives would be good too.