Dumplings are one of our favourite foods at home. From Shanghai Wontons to ‘shui gao’ (Cantonese for dumplings), we devour them all. Another of our family favourites is Egg Dumplings, a versatile food passed down from my grandmother, that can be used in soups and stews. It’s simple to make too, with only two basic ingredients. Although the cooking process may take a little longer, as each dumpling has to be made individually, the end product is really yummy, and in my opinion, worth the effort.
Ingredients (makes 15-18)
6 eggs, beaten and seasoned with light soya sauce
6 eggs, beaten and seasoned with light soya sauce
400g minced pork
Garlic, chopped
Red onions, chopped
Light soya sauce, sesame oil, corn flour and pepper to taste
Oil
Method
1. Marinate the minced pork with light soya sauce, sesame oil, corn flour and pepper. Leave for 15 to 30 minutes.
2. Put some oil into a frying pan and fry the garlic and onions until fragrant.
3. Add the minced pork and fry till half cooked. Remove the pork and set aside.
4. Make pork balls about the size of a twenty-cent coin.
5. Add more oil into the frying pan, put about two to three tablespoons of the egg mixture into the centre of the pan.
6. Add a pork ball to the centre of the egg mixture.
7. When the egg mixture is half cooked, fold the egg into half to make a semi-circle, covering the pork ball completely.
8. Fry on both sides until lightly browned.
9. Continue steps 5 to 8 until all the egg mixture and minced pork are used.
Once the dumplings are cooled, they can be used immediately, or kept in the fridge for up to two to three days. Whether it’s soup or stew, these egg dumplings can be quickly added to give the dish an added punch and bite.
The day I made this, which was several months ago, I used it for a Chinese Cabbage Vermicelli soup that was, well, souped up by the kids very quickly. Perhaps it’s also because I had simmered it with pork bones for a long time. I also like to think it’s because they like the egg dumplings too, a legacy that their great-grandmother left behind.
Have you got a favourite food that is part of your family legacy? Do share!
**********
No comments:
Post a Comment
Hello! Thanks for reading and showing love to Toddly Mummy. I appreciate each and every one of your comments.
However, please refrain from posting promotional or rude messages.
Thank you for your understanding!