Egg wrapped dumplings recipe

Egg wrapped dumplings

Filling

100g minced pork

small handful of mint leaves chopped

2 cloves garlic, finely chopped (or chives if desired)

1/2 tsp salt

1/2 tsp black pepper

1 tsp oyster sauce

Also needed

2 eggs + pinch salt

1 TBSP peanut oil (or veg oil)

1/4c water

Beat eggs + salt, and set aside. Mix filling ingredients and set aside. 

Heat oil in wok, then pour 1 tbsp of egg mixture into oil, and let it cook a bit to prepare it for the filling (making like a mini omelet). After about 30 seconds, add one tbsp of pork mixture onto one half of the omelet (not the centre). Fold over the egg to make a half mood and press the edges to seal it down. Move it to the side of the wok and repeat process. If you do not have a wok, remove it from the pan. When you finish, place all the dumplings back into the work, pour water (add more if you are using a very wide pan), cover and cook on lower heat for 3 minutes so pork filling cooks. If the filling feels firm when poked at, your dumplings are ready. Voila! Serve with hoisin or a nice rich chinese sauce. 

The filling and egg mixture

Pressing down the sides after being flipped over

Adding water before covering it to steam

Yangshuo

China