Monday, January 16, 2012

Chinese Egg Dumpling - great in Hot Pot or stand alone appetizer


蛋角/蛋餃
Chinese Egg Dumpling
Flavorful and Golden. Tasty and Pretty. Add them to your Chinese New Year Hot Pot.
via Kaleidoscope

5 eggs
500 grams (1.1 lb) ground meat
I like to add diced shitake mushrooms and carrots
5 grams (5/6 tsp) salt
instead of MSG as called in this recipe, I like to add a tbsp of cooking wine 
a dash of sugar so the stuffing is not sickly salty
a dash of oyster sauce
5 grams (1/6 oz) finely cut scallions
5 grams (1/6 oz) chopped ginger
25 grams (1 2.3 tbsp) cooking oil
Directions:
1. Add the salt, MSG, scallions and ginger to the meat and stir well until substance becomes sticky.
2. Whip the eggs in a bowl and mix with the oil as follows: Put some of the oil in a large steel soup ladle 8 cm (3.2 inches) in diameter and heat over low fire, then add into the ladle some of the whipped eggs. Turn the ladle frequently to allow the eggs to coat the sides of the ladle and thus form a small wrapping for the meat. Put in 25 g (5/6 oz) of the meat and fold the wrapping in the ladle with the help of a pair of chopsticks to make a dumpling, Heat one more minute and place on a plate. Repeat this procedure until the whipped egg and ground meat are used. Steam for 10 minutes and the egg dumplings are ready to be served. Alternatively, boil in soup.
make sure the ladle is not too hot or too cold




OR you can do it the way my mom taught me, in a non stick wok



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