a great recipe to share?
don't be a wallflower!
jump to the discussion
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.
¼ lb. ground pork
1 cup napa cabbage, chopped
1/2 cup Chinese chives or scallions, chopped
1 medium clove garlic, minced
1/4 tsp. ginger, minced
2 tsp. soy sauce
1 tsp. sesame oil
1/2 tsp. salt
Beat the eggs in a small bowl.
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.
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.
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.
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
out more related
. laze . home.