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Ravioli, Dumplings, Maultaschen, Pierogi or whatever you call your little pasta pockets filled with a savory filling – if there are leftovers, what will be the best way to make a meal out of them ? I say, saute them with eggs and voila ! – a whole new, different, beautiful dish which, when properly prepared, will be as good as the first incarnation of your little pockets of deliciousness 🙂
So, while I would usually make this dish with leftover dumplings, today I did not even wait to have leftovers. Instead, I sautéed them right after they came out of the boiling water with some eggs, chili oil, chili flakes and cilantro and bingo ! What a great dish – perfect texture, taste and presentation
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Bon Appetit ! Life is Good !
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Chicken & Scallion Dumplings “Foo Yong”
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Chicken & Scallion Dumplings “Foo Yong”
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Preparation :
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saute onions in garlic oil until translucent
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add garlic confit paste, saute until garlic is fragrant
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add lightly whisked whole eggs, seasoned with kosher salt and cayenne pepper
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add freshly boiled, drained dumplings (if using leftovers, saute after onions before adding the garlic paste)
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saute one minute until eggs are set
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add chopped cilantro. to serve, drizzle with chili oil and sprinkle with chili flakes and more cilantro
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Chicken & Scallion Dumplings “Foo Yong”
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ChefsOpinion 
SO beautifully excuted Chef Hans,,,,,delicious to look at thanks for shaing
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Thanks Mark. Good to hear from you, it’s been some time 🙂 Cheers
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