Ingredients for Chinese Egg Dumplings recipe
4 eggs
2 teaspoons cornstarch
1 teaspoon water
1/4 teaspoon salt
3 ounces ground pork
3 water chestnuts, minced
1 1/2 teaspoons finely chopped
green onions
1 teaspoon cornstarch
1/2 teaspoon finely shredded
fresh ginger
1/2 teaspoon white sugar
1/2 teaspoon salt
1/4 teaspoon toasted sesame oil
3/4 cup chicken broth
1 tablespoon soy sauce
1/2 teaspoon dry sherry
1/4 teaspoon salt
1/2 teaspoon white sugar
1/4 teaspoon black pepper
Directions
Whisk together the eggs, 2 teaspoons of cornstarch, water, and 1/4
teaspoon of salt in a bowl, and let stand for 25 minutes.
Mix the pork, water chestnuts, green onions, 1 teaspoon
cornstarch, ginger, 1/2 teaspoon sugar, 1/2 teaspoon salt, and
toasted sesame oil in a bowl, kneading the mixture till well-
combined. Cover the bowl with plastic wrap, and let rest in
refrigerator until needed.
To make wrappers, spray a nonstick skillet with cooking spray and
heat over medium heat. Slowly pour about 1 tablespoon of the egg
mixture into the skillet, and tilt the skillet to spread the batter,
forming a flat circle about 3 inches in diameter. Let the egg wrapper
cook until firm on the bottom but still moist on top, about 1 minute.
Stack the finished egg wrappers on a wax-paper-lined plate as you
finish them, and let cool.
Stir together the chicken broth, soy sauce, sherry, 1/4 teaspoon
salt, 1/2 teaspoon sugar, and black pepper in a saucepan, and heat
to a simmer over medium-low heat.
Place about 1 teaspoon of the pork filling into the center of each
wrapper, fold the wrapper over to make a half-moon shape, and
gently press the wrapper together to seal. Drop the filled dumplings
into the seasoned chicken broth and simmer them until the filling is
cooked through, 10 to 15 minutes. Serve with broth.