Homestyle Chinese Egg Dumplings
- 100 g meat, minced
- 1/2 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/2 teaspoon chinese cooking wine, optional
- 1 teaspoon garlic, minced
- 2 eggs, beaten
- In a medium size bowl, add sesame oil, pepper, salt, cornstarch and cooking wine into minced meat. Mix until well combined. Leave to marinate in the refrigerator for at least 3 hours.
- Fry the marinated meat with some garlic in a non stick skillet. This will ensure the meat is easily cooked when making the egg dumplings.
- Beat eggs in a bowl. Season with a bit of salt.
- Heat the same nonstick skillet on medium heat and add a bit of oil. Then lower the heat to low when forming and cooking the egg dumplings.
- Using about 2 tablespoons of beaten egg, pour in the centre of pan. Spread the egg in a circular motion (back of spoon) to form a 3 inch circle.
- Allow the egg to set a bit but the top is still moist, then add 1/2 tablespoon of cooked meat in (a bit off) the centre of the egg batter. Flatten the meat a bit.
- Using a small spatula, lift half the set egg over the filling forming a semi circle or purse shape, pressing the edges to seal.
- Allow to set a bit and turn the egg over to cook the other side until done.
- Repeat the same with the rest of egg and meat mixture.
- Cook one dumpling at a time. However, you can also move the folded ones to the edge of pan and pour a new one in the centre of skillet. In that way you can cook a few dumplings at a time.
To cook homestyle chinese egg dumplings:
SO … ENJOY!