Wednesday, 9 February 2011

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Chinese Egg Dumplings/Kinesisk Æg Dumplings/蛋饺[dàn jiǎo]

From my mother May Loh's recipe

Ingredients:

Filling:
- 500g minced pork
- 3 stalks spring onions finely chopped
- 10 water chestnut finely chopped (optional, I leave this out as water chestnut is not readily available in Denmark)
- 1 TBS sesame oil
- Pinch of salt & pepper

Egg dumpling wrapper:

- approx. 6 beaten eggs (I normally just beat 2 eggs and add more if I still need them to make the dumpling wrappers)
- 1 small bowl of cooking oil used for frying.

Directions:

1. Divide the minced pork filling into smaller balls the size of half a teaspoon using a teaspoon.

2. Heat up a round bottom wok (best, but if not, a skillet will do) on medium heat (no. 6 on my stove) and spread a thin layer of cooking oil using a kitchen brush.

3. Pour one tablespoon of the egg mixture into the wok or skillet to make the egg wrapper.

4. Place one portion of the meat filling in the middle of egg dumpling wrapper.

5. Flip half of the egg dumpling wrapper over to seal the dumpling (no need to press it down).

6. Move it to the side of the skillet to let the sealing settle, dish out and put aside (note: the meat filling is not completely cooked yet, so don't eat it yet!).

7. Repeat step 2-6 to make more egg dumplings.

8. Place all the egg dumplings back into the skillet. Add a little water to the skillet, cover and let the egg dumplings complete cooking or you can simply put them in the microwave let the filling in the egg dumplings to finish cooking.

Tips:

1. You can add 1 carrot shredded and a handful of frozen spinach to make it a more balance meal for children.

Storage:

Can keep for 8 weeks in the freezer.

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Additional Information:

The Chinese Egg Dumplings are like the Western Omelette, just much smaller and cuter (and without adding cheese). Thus, it requires more skills and patience.

Egg dumplings is believed to originate from the Fujian province in China and are one of the Chinese New Year (CNY) food eaten by my family. It started with my grandmother from my father's side (the Fujian side of the family). She also prepared it during normal days. Then my mother prepared it for my dad and us. Now, it is my sister's favourite dish, and she used to help my mum to prepare it for CNY. When I was living in Singapore, I never had the patience and the skills to make egg dumplings, so I never tried it before.

Now that I am overseas, I am getting interested in all these comfort food, and this was actually the first time I made it. It took me a long time, and my egg dumplings are not as pretty as those my mum makes, as I don't have a round bottom wok, since we do not use gas stove here. But I don't really care, so long as they taste good and bring back some reminiscence from my CNY childhood.

This is the third CNY dish in my blog. The CNY lasts 15 days. Being overseas during this festive occasion, I find myself diligently making the food I ate as a child during CNY.

Incidentally, as I called my mum to get the recipe today (I am off from work), she told me that she also prepared it today at the request of my dad :-)

A friend of mine recommended to add a bit of water into the meat filling to make the meat more tender. 

References:




Pour one tablespoon of the egg mixture into the wok or skillet to make the egg wrapper.


Place a small portion of the meat filling in the middle of egg dumpling wrapper.

Flip half of the egg dumpling wrapper over to seal the dumpling (no need to press it down). Move it to the edge of the skillet to let the sealing settle, dish out and put aside

Place the egg dumplings back into the skillet add a bit of water.

Cover and steam the egg dumplings under low fire (no. 5.5 on my stove) for 4 minutes to let the filling inside be fully cooked

Remove cover and let the water evaporate under very low fire (no. 2 on my stove).

Ready to serve :-)

10 August 2022: Teaching Baby FECS (6 years old) to make egg dumplings


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