Chinese egg dumplings (dan jiao)

Adapted from Jennifer Yu, 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.