I am so happy to bring this post to you today. This dish is one of my grandfather’s and I have had it for as long as I can remember. These savory dumplings have a juicy pork filling and a nice eggy outer layer. The broth is what makes it rich. If you have any left over, you’ll want to pour it over the dumplings and any rice you serve with them.
If you think these look intimidating to make, don’t despair. I was initially scared to make these, but it turns out these look a lot more difficult than they actually are. All you need is an 8-inch fry pan and some fast work with your hands. To get started, mix the filling and beat the eggs, then ladle some of that egg mixture into the fry pan and swirl it around. Do this off the heat or the egg layer will form too quickly for you to add the filling on.
The egg layer should form a very thin crepe. You will need to work fast here so you have time to seal the egg wrapper before it fully finishes cooking or your dumpling may fall apart. Add 2 T. of the pork filling in the upper right corner. With chopsticks, fold the crepe in half, bottom to top and then again, from left to right. Press the edges together with a spatula, and you have one dumpling formed. Set that dumpling aside and repeat this process with the remainder of the filling and egg mixture. Simmer the dumplings in the rich broth, so the pork filling cooks all the way through.
This dish brings back so many good memories of my grandmother preparing meals for me and my brother when we were elementary school kids. My brother and I would always head to my grandparents’ house after school to have a quick “snack”. I say snack, but it really was three to four dishes that she already had prepared for us. My grandparents lived right next door growing up. Needless to say, our cousins called us spoiled.
Egg Dumplings with a Pork Filling
- 2/3 lb ground pork
- 1/2 tsp salt
- 1/2 tsp soy sauce
- 2 pinches of white pepper
- 3 scallions, chopped
- 1/2 tsp white wine or cooking wine
- 1/2 tsp sesame oil
- 9 eggs more if needed
- A dash of white pepper
- 1 T. soy sauce
- 1 T. sesame oil
- 1/2 tsp veg. oil
- 1/2 tsp salt
- 2 cups water
In a large bowl, mix all the filling ingredients together. Set aside.
In a medium bowl, beat 9 eggs. Set aside. You may need more when you assemble the dumplings.
Put an 8-inch skillet or any small round skillet on the stove. Heat on high and turn down to medium-low when skillet gets hot.
Off the heat, ladle about 2 Tbsp of the egg mixture into the skillet and swirl the egg mixture around in the skillet till it forms a nice even round layer, 1/8 inch thick. Add more egg mixture if there’s not enough to cover the skillet.
Place the skillet back on the stove. Heat egg layer until it starts to form, about 30 seconds. Work quickly to place 2 TBSP of the filling in the upper right corner, about 1/2-inch from the edge of the egg layer.
Using chopsticks, gently fold the thin egg layer in half from bottom to top to cover the filling completely. Fold again, left to right. Press the edges with a flat spatula to fully seal the filling in place. Add a little bit of oil if the pan gets too dry. Flip the dumpling to fry the other side, about 30 seconds. Remove from the pan. The dumpling will not be fully cooked yet.
Repeat steps 3-6 with the remaining filling and egg mixture. You may need to add more eggs to the egg mixture.
In a wok, place enough water to cover the bottom, about 2 cups. Add broth ingredients (white pepper, soy sauce, sesame oil, vegetable oil and salt) and stir until all ingredients are incorporated. Carefully place your dumplings into the wok. Cover and simmer on medium-high heat for 8-10 minutes or until the pork is cooked through.
Remove dumplings from wok. Pour remaining broth over the dumplings and serve over rice.
Freeze any leftover filling. Just thaw overnight before making the dish again.