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Chinese Egg Dumplings

DirectionsInstructions Checklist

Stage 1
Whisk together the eggs, 2 teaspoons of cornstarch, water, and 1/4 teaspoon of salt in a bowl, and let represent 25 minutes.

Stage 2
Blend the pork, water chestnuts, green onions, 1 teaspoon cornstarch, ginger, 1/2 teaspoon sugar, 1/2 teaspoon salt, and toasted sesame oil in a bowl, manipulating the combination till all around joined. Cover the bowl with saran wrap, and let rest in cooler until required.

Stage 3
To make coverings, splash a nonstick skillet with cooking shower and warmth over medium warmth. Gradually pour around 1 tablespoon of the egg blend into the skillet, and slant the skillet to spread the hitter, framing a level circle around 3 crawls in measurement. Let the egg covering cook until firm on the base yet wet on top, around 1 moment. Stack the completed egg coverings on a wax-paper-lined plate as you finish them, and let cool.

Stage 4
Mix together the chicken stock, soy sauce, sherry, 1/4 teaspoon salt, 1/2 teaspoon sugar, and dark pepper in a pot, and warmth to a stew over medium-low warmth.

Stage 5
Spot around 1 teaspoon of the pork filling into the focal point of every covering, overlap the covering over to make a half-moon shape, and tenderly press the covering together to seal. Drop the filled dumplings into the prepared chicken stock and stew them until the filling is cooked through, 10 to 15 minutes. Present with stock.