Egg Dumplings (鮮肉蛋餃)

Step 1

Mix all the filling ingredients together in a small (1 cup) bowl and set aside. Beat the eggs in a medium (1.5 quart) bowl for about one minute. In a separate small (1 cup) bowl mix the water and the tapioca starch into a thin slurry. Then add the slurry and salt into the beaten egg. Continue to beat the egg mixture until evenly combined, or about three minutes.

Step 2

Heat a skillet on low heat and spread a thin layer of vegetable oil using a kitchen brush. Measure one tablespoon full of the egg batter and pour in the middle of the skillet. Use the measuring spoon to spread the batter into a thin round layer of about three inches in diameter. Form a teaspoon of filling into an oval shape and put it in the center. Use a spatula to flip one side of the wrapper over until the ends meet and press down to close. Remove from heat when the edges are sealed and arrange on a plate. The meat filling should not be completely cooked. The dumpling will finish cooking in the hot broth of a soup or hot pot meal.