Egg Dumplings
Ingredients
1 tsp. dried shrimps
1 tsp. cornstarch, dissolved in 1 tsp. water
9 oz Chinese cabbage leaves
4 1/2 tbsp vegetable oil
3 arrowheads
4 eggs
3 1/2 oz (100g) mined pork
1/2 tsp. salt, or to taste
1/4 tsp. scallions, chopped
5 oz high stock
Directions
- Soak the dried shrimps in hot water
for 20 minutes. Remove, drain, and chop
finely. Wash the Chinese cabbage leaves
and cut into halves. Peel arrowheads and
chop finely.
- Mix minced pork with arrowheads, scallions,
ginger, shrimps, cornstarch, and 1 tsp.
oil. Stir to blend well.
- Beat the eggs. Add in 1/2 tsp. of the
salt.
- Divide egg and pork into four potions
respectively. Add 1 tbsp of the oil to
a wok wand heat over a low fire until
barely hot. Pour in one portion of the
egg , and swirl it around to make a very
thin pancake. Immediately add a portion
of the pork mixture into the centre of
the egg pancake. Fold up the pancake into
a crescent dumplings with the pork filling
inside. Remove. Add another tbsp of the
oil and repeat until all the dumplings
are made.
- Pour the stock into a pot and the cabbage
leaves. Bring to a boil and add 1/4 tsp.
salt. Add the dumplings. Simmer over low
heat for 5 minutes and remove.
