Egg dumplings is yet another traditional Chinese dish, and I will show you guys a simple recipe for these delicious and intricate treats.
First we will prepare the fillings, mix all the ingredients shown on the screen--猪肉糜 150克(150 g minced pork)荸荠碎 1/4杯(1/4 cup chopped water chestnuts)香葱碎1汤匙(1 tbsp chopped chives)盐 1/4茶匙(1/4 tsp salt)糖1/4茶匙(1/4 tsp sugar)麻油1/4茶匙(1/4 tsp sesame oil)白胡椒粉1/4茶匙(1/4 tsp white pepper powder)酱油1/2茶匙(1/2 tsp soy sauce) in a bowl, Stir in one direction until the content starts to gain stickiness
Then we will divide them into olive shaped meat ball, compress them slightly so they can be easily wrapped later, set them aside
Beat 3 eggs until the egg whites and yolks are fully incorporated
I'm demonstrating here is the traditional Chinese way of beating eggs
Take out a ladle as shown and turn on a gas stove, heat the ladle until hot and brush on a layer of oil then pour in about 1 tablespoon of the egg mixture inside and swirl, a thin sheet of egg will form, leave the little bit of extra beaten egg in the centre of the ladle and add in the filling. turn the heat to low or you can even turn it off. close the egg wrap gently, the remaining liquified egg should help seal the content.
Now I will show you guys a simpler method that I invented
Brush on a layer of oil in a non stick pan and heat on low heat, place a large round cookie cutter in and pour in 1 tablespoon of beaten egg, gently swirl the pan to evenly spread out mixture. when it is no longer runny, remove the cookie cutter and a round wrapper will be formed, if it's sticking to the side of the cookie cutter, just gently push it out with a spoon. while the wrapper is still slightly liquify add in the filling and enclose tightly, using the remaining heat in the pan to seal.
If you want your completed egg dumplings to look even fancier, you can trim the edges with a cookie cutter
When you are ready to eat them, steam them in a boiling pot for 8 minutes and enjoy with sauce, or feel free to add them to your soup or hotpot