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Golden pan-fried chive dumplings with crispy bottoms and aromatic filling are a vegetarian favorite. A protein-rich, fresh family snack with bold chive flavor.
Combine all-purpose flour and hot water in a bowl, mixing with chopsticks until a shaggy dough forms. Knead for 5–8 minutes until smooth, then cover and let rest for 30 minutes.
Pat tofu dry and crumble into a clean kitchen towel. Squeeze out excess moisture. Finely chop Chinese chives.
In a pan over medium heat, add 1 tsp vegetable oil and briefly sauté chopped chives for 1-2 minutes to soften, then let cool.
In a bowl, combine tofu, sautéed chives, beaten egg, soy sauce, sesame oil, salt, and white pepper. Mix well for an even filling.
Divide rested dough into 16 pieces. Roll each into a 3-inch circle. Spoon 1 tablespoon of filling onto each wrapper; fold and pleat edges to seal.
Heat remaining vegetable oil in a large nonstick skillet over medium-high flame. Place dumplings flat-side down and cook for 3 minutes without moving.
Add 2 tbsp water to the pan, immediately cover, and steam for 4 minutes. Remove the lid and let excess moisture evaporate, cooking 2 minutes more until bottoms are golden and crisp.
Serve dumplings hot, optionally with additional soy sauce or chili oil for dipping.
