Chinese Egg Dumplings (Dan jiao)

Step 1

Mix all the ingredients for the filling and let it marinade for 30 minutes. Meanwhile, crack the eggs, add cornstarch and water and beat the eggs until lightly foamy

Step 2

Preheat a non-stick skillet with some oil over medium heat. When ready to cook, lower the heat to low. Spoon about 2 Tbsp of the egg mixture and spread it on the skillet with the back of the spoon to form about 4-inch circle (it's okay if it's not a perfect circle)

Step 3

When the bottom is cooked but the top is still wet, spoon about 1-2 tsp of the filling in the middle of the egg and then fold the egg over and gently press the edges so it seals, and you have a half circle. The filling is uncooked at this point. Repeat this until you are done with the eggs and filling

Step 4

If you are using the egg dumplings for hot pot or soups, they are ready to be used. Just cook the dumplings in the hot pot broth or soups until cooked through

Step 5

If you want to serve with gravy, put all the ingredients for the sauce (except for cornstarch mixture) in a large pan or wok with a lid. Bring it to a boil. Add the egg dumplings you've made above and lower the heat and cover with a lid and let it gently simmer for about 5-8 minutes or until the pork filling inside is cooked through

Step 6

Once the egg dumplings are cooked through, use a slotted spoon to remove them and arrange on a serving platter. Bring the chicken broth back to a boil, at this point, the broth has been reduced by almost half after cooking the dumplings. Give the cornstarch mixture a stir and pour in while the other hand keeps stirring until the gravy is thickened slightly

Step 7

Pour the sauce over the dumplings and garnish with chopped green onions. Serve immediately