Homestyle Chinese Egg Dumplings
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- 100 g meat, minced
- ½ teaspoon sesame oil
- ½ teaspoon cornstarch
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- ½ 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:
First marinade mince meat with sesame oil, white pepper, salt, cooking wine and cornstarch.
Fry the marinated meat with some garlic in a non-stick skillet.
Transfer onto a bowl and set aside.
Pour and spread in a circular motion 2 tablespoons beaten egg onto the hot and oiled skillet. 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 shape, pressing the edges to seal. Allow to set a bit.
Then turn the egg over to cook on the other side until cooked through.
Repeat the same with the rest of the egg batter and meat.
And we’re done! Transfer onto serving plate before serving.
Serve hot with rice garnished with some green onions and red chilies.
SO … ENJOY!