today's special : 
Egg Dumplings 
My mother makes these egg dumplings to go in the Chinese hot pot that is the central dish at our family’s Chinese New Year dinners. They taste terrific in a hot pot, of course, but you could also cook them with nothing more than chicken broth – egg dumpling soup is perfect for a light meal or a starter course.

1. Beat the eggs in a small bowl.
2. In a larger bowl, add the pork filling ingredients, along with a bit of the beaten egg (1-2 tbsp. or so). Mix with a spoon until everything’s well incorporated. To check for adequate seasoning, stir-fry a small ball of the mixture and taste. Adjust the seasonings as necessary.
3. Heat one tsp. of oil in a skillet on med-high. Spread the oil around to coat the pan. When the oil is hot, spoon one tbsp. or so of the egg mixture into the pan. Gently push the egg around to form a thin, circular round, 2.5"–3" in diameter.
4. When the egg is half-cooked, drop approximately 1 tsp. of meat filling onto the center of the round. Using a spatula, gently fold the egg pancake in half, covering the filling. Don’t worry if it doesn’t look so pretty – it’ll end up just fine once you flip it over.
5. Let it cook for a couple of minutes on each side, until golden brown all over. Freeze them for later, or use them right away in a hot pot or soup.

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check out more related recipes:
shrimp balls 
pork dumplings 
shrimp dumplings 
vegetarian dumplings 

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