Dumplings (Jiaozi) are something special. Dough wrapped around a savory filling, bubbling away in a hot pot. When you fish one out and take a bite, that fresh, savory flavor rushes straight into your mouth. It warms you thoroughly, as if blocking the winter chill right outside the door. Vegetarian dumplings have their own unique charm—refreshing, not greasy, and allowing you to taste the natural freshness of the ingredients. Today, I thought I’d write down a few of my most frequently made vegetarian dumpling recipes, hoping they might add a little inspiration for everyone. 1. Chinese Chives, Egg, and Vermicelli Filling First, trim and clean the Chinese chives (garlic chives) . Drain them well and cut them into small sections—don't chop them too finely, or they will lose their texture. Beat the eggs. Heat a generous amount of oil in a pan; once hot, pour in the eggs and stir rapidly with chopsticks to create sm......
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