By Bingjie Zhu
“My grandma used to make this recipe ever Lunar New Year’s Eve. What’s special about this recipe is that the egg dumplings were not made in a pot or a pan, but in a round-bottom ladle directly over the flame of a gas stove. All the ingredients are common, but the chef has to be really skillful, because everything happens in just a few minutes, so the timing of each step is crucial to the success! Chinese believe the egg dumplings resemble gold ingots, so the more dumplings you make, the wealthier you will become in the new year!”
Ingredients:
- Egg
- Minced Pork or Beef 80/20
- Vegetable Oil
- Ginger
- Green Onion
- Salt
- Sugar
- Soy Sauce
Instructions
- Beat the eggs, but avoid over-beating them. Add a pinch of salt to the egg wash.
- Add finely chopped ginger and green onion to the mince filling. Add salt and soy sauce to taste. Add very modest amount of sugar.
- Turn on the gas stove and set it on low heat.
- Oil the ladle.
- Add 2 tbsps of egg wash to the ladle. Spread evenly. Put the ladle over the outer flame. Keep rotating.
- Add 1 tpsp of mince meat on one half of the egg skin when the egg skin just begins to look a little cooked.
- When the egg skin is solid enough to be able to slide in the ladle, but not fully cooked, fold the empty half over the half with the filling. Gently press on the sides to help close the dumpling.
- Cook on one side for a minute, then flip the dumpling. Cook for another minute. Done!
- (Cook at least eight dumplings and stack them to make a dish. Chinese believe the egg dumplings resemble gold ingots, so the more dumplings you make, the wealthier you will become in the new year!)