When making chive dumplings, if the filling leaks water, leading to difficulty in closing them, and a lot of green juice drips out, it's a real shame. This problem is something many people encounter. Fortunately, there are many solutions if you make a few adjustments, you'll get unexpected results.

Chive filling is a classic filling; adding shrimp makes it very flavorful. If not handled properly, the chives will release a lot of moisture, making the dumplings unusable – even if you put them in the pot, they'll mostly be ‘open mouths’, a 20-year chef shares a little trick to pay attention to the sequence of operations to ensure the chives don't leak water.

Three key points:

1. Chives themselves contain a lot of moisture; when washing, the leaves will be covered in water, don't soak them in water, use a hose to rinse them clean and immediately dry them, placing them in a well-ventilated area to reduce the moisture inside.

2. Mix with warm oil: Use some warm oil in advance and pour it into the chopped chives, stirring until evenly mixed. This can effectively lock in moisture and some nutrients.

3. Finally, add salt: Don't add salt to the chive filling first; wait until the dumpling wrappers are rolled out, and then add an appropriate amount of salt to the filling at the last step. Salt should always be added last.

Homemade Chive Boxes

Ingredients: Chives, eggs, black fungus (wood ear mushrooms), shrimp skin (dried shrimp)

Seasonings: Oyster sauce, thirteen spices (Sichuan peppercorns), sesame oil, salt

1. Prepare 250 grams of flour, while pouring water, mix until it forms a flour paste, add a little oil, the dumpling wrappers will be crispier, and knead into a smooth dough, cover with a lid, and let it rest for 30 minutes.

2. Thoroughly dry the chive filling; chop the chives into small pieces, add a spoonful of oil, and stir until evenly mixed, locking in the chive's moisture to prevent leakage.

3. Add chive filling with egg pieces, black fungus, and a handful of shrimp skin to enhance the flavor, combined with appropriate amounts of oyster sauce, thirteen spices, and stir until evenly mixed.

4. Knead the rested dough a few times, and shape it into a long strip, cut it into equal pieces, and roll out large dumpling wrappers.

5. At this time, add appropriate amount of filling to the wrapper, then fold it in half and press the edges firmly to seal.

6. Brush a thin layer of oil in the pot, put in the raw dough, cook over low heat, after one side has set, flip it over to cook the other side, and move it around several times to ensure even heating. When it turns golden brown, take it out.

7. The chive boxes made this way will have a golden color, thin wrappers, large fillings, no leakage, juicy, nutritious, and flavorful. If you like it, try it!

The black fungus needs to be soaked for 2 hours beforehand, don't pour in the just-fried eggs into the chive filling too quickly, as they might be damaged by the heat, wait for them to cool a little first.

1. Adding oil can lock in moisture and nutrients.

2. The chive filling must include shrimp skin, which enhances the flavor.

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