Last weeks little discussion of Chinese Garlic Chives got me to remembering how good they are and how I have not made them in a few years. I have a very good crop of them so ysterday I got busy. photo 1 is completed dumplings ready to fry. Photo 2 is dumplings coming out of the pan.
The recipe calls for them to be fried first and then steamed. We did a few that way but decided that we prefer steaming and then finishing by frying. They seemed to be more tender that way.