Egg dumplings are one of my favorites at my grandparents place. What are egg dumplings? Well, they’re basically dumplings, omlette style. Instead of using dough as skin, they use a thin layer of egg. So, I pestered my grandma into teaching me the art. As it turns out, they are actually quite easy to makeThe tricky part is assembly, so here’s a tutorial:
Heat a wok on low heat and apply cooking spray. Keep the heat fairly low to prevent burning your fingers later. Spoon some egg into the pan/wok and rotate so the egg forms a thin, circular layer. Round bottom pans produce better results.
Next, place some meat a close to the side facing away from you and fold the small edge over like a letter
Take a corner and fold over so it forms a triangle.
Finally fold the triangle towards you so the dumpling forms a neat little package. Repeat this process until all the egg and meat is gone.
Cook the dumplings in soup or boiling water for 4-5 minutes. Serve and enjoy!!! If not using all the dumplings made, freeze for up to 2 weeks.
- 6 eggs
- 200g ground pork
- green onion
Beat the eggs for the wrapper and set aside. Make the filling by incorporating the salt and onion into the pork. Heat a wok or pan on low heat and drop about 1.5 tbsp egg into the pan. Rotate the pan so the egg forms a thin circular layer. Place about a half tablespoon of filling close to the side facing away from you and fold the small side over like a letter. Take a corner and fold over so a triangle forms. Fold the triangle towards you and remove. Repeat until all the egg and meat is used up. Cook for 4-5 min in soup or water or freeze for up to 2 weeks. Enjoy!!!!