Mo's cooking for Hannah and Joe! Sorry you have to follow the recipe, its the best I can do!
Egg Wrapped Dumplings Recipe
Filling:
100 g of pork mince (or finely chopped pork, a handful of the stuff)
A small bunch of Coriander (or mint/chives/ or garlic tops)
A Red Chilli (deseeded if you require less heat)
2 cloves of garlic
25g of fresh ginger (or 2 cm cube)
Seasoning:
Pinch of Salt (1/4 of a teaspoon if you live in China)
1/4 teaspoon of ground black pepper
1 teaspoon of Oyster sauce (leave out if don't have)
I beaten egg (used 2!)
2 tablespoons of groundnut/Peanut oil or Soya Bean oil
3 tablespoons of water (for steaming)
- Crush the garlic and ginger, mix together and finely chop
- Finely chop the coriander with the red pepper together
- Mix the minced pork with the ginger and garlic and coriander and red pepper
- Add the seasonings; pinch of salt, ground black pepper and oyster sauce into the pork mixture and set aside
- Heat your wok up until it steams on a high heat! Lower the heat and pour in the oil into the centre of your wok.
- Add a tablespoon of beaten egg into the pan, so it sits in the centre of the wok (see photo above) then immediately place a heaped teaspoon of the pork mixture to one side of the egg omelette, using a spatula lift from the stuffing side and fold over (see photo below) to make a crescent shape, sealing the sides down by pressing together, turn and cook for a further 15 seconds, set aside (remove to side of wok if you can) and repeat until you use up all the egg and pork mixture.
- Place dumplings in the centre of the wok and turn the dumplings over in the heat as pork mixture needs to cook on both sides, 15 seconds on each side before repeatedly turning.
until the water has evaporated, turning them over as you go
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