Egg and Chive Dumplings with a Crispy Cheesy Dumpling Skirt

makes 16 dumplings

6 eggs
2 tsp soy sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp sugar
1/4 cup parmesan, grated
1/3 cup chives, minced
2 tbsp unsalted butter
16 dumpling wrappers (store-bought or homemade)
2 tbsp olive oil

dumpling skirt (per pan of dumplings):

3 tbsp grated parmesan
1/4 cup water
2 tsp all purpose flour

1. In a medium mixing bowl, whisk to combine eggs, soy sauce, salt, black pepper, sugar, parmesan, and chives.

2. Melt butter in a large pan over medium heat. Add egg and gently stir the eggs with a flexible spatula, creating small curds of cooked scrambled eggs. Once the eggs are just barely set, transfer to a bowl to fully cool.

3. Assemble your dumplings by placing 2 tsp of filling in the center of your dumpling wrapper. Pleat and pinch the edges close (dab some water on the wrapper if using store-bought to help it stick). Place the formed dumpling on a parchment lined baking sheet or plate.

4. Heat oil in a nonstick pan over medium heat. Add the dumplings to the pan, you should hear a gentle sizzle. Sear the bottom of the dumplings until lightly golden brown, 3 to 5 minutes. Sprinkle parmesan in between the dumplings. In a small bowl, mix to combine water and flour. While hovering the lid over the pan, add the water and place the lid on the pan. Allow the water to steam and cook the dumplings, until all the water has evaporated, 6 to 7 minutes.

5. Remove the lid and allow all the excess moisture to cook out of the pan. Loosen the edges of the dumpling skirt with chopsticks. Place a plate over the pan. Then carefully and confidently flip the pan and the plate over together and lift the pan away (use a kitchen towel to help grip if needed).

6. Serve immediately!