Adapted from Jennifer Yu, userealbutter.com. If you are new to egg dumplings do what I did and follow Jennifer’s excellent instruction and photos on her website.
- ½ lb ground pork
- 1 stalk green onion, minced (about 1½ T)
- 2 Chinese black mushrooms, fresh or rehydrated, stem removed, minced (about 2 T)
- 2 T bamboo shoots, minced
- 1 leaf Napa cabbage, thick base removed, minced (about 2 T)
- ½ T ginger, minced
- ½ t cornstarch
- 1 t soy sauce
- 1 t sesame oil
- 6 eggs
- ¼ t salt
- vegetable oil
Combine the ground pork, green onion, black mushrooms, bamboo shoots, cabbage, ginger, cornstarch, soy sauce and sesame oil together in a medium bowl. Mix for even distribution. Beat the eggs and salt together. Heat a dash of vegetable oil in a small skillet or frying pan over medium heat.
Pour 1-2 tablespoons of the egg mixture in the centre of the pan. Use the back of a spoon to gently spread the uncooked egg in a circular motion to form a circle about 3 inches in diameter. When the base of the egg sheet is cooked, but the top is still uncooked, place a heaping teaspoon of pork filling just off centre on the egg. Flatten the filling into a compact oval shape. Fold the egg sheet in half, sealing the pork filling in the egg wrapper by pressing the edges together. It should resemble a semicircle. When the egg is cooked, remove the dumpling to a plate and repeat until you run out of ingredients.
The egg dumplings are now ready to be added to hot pot soup (to cook some more — this ensures the pork filling is fully cooked). Makes 24.