Fried Dumplings
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- Not listed
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg pork mince
- 2 bunches spring onions (chop finely)
- 3 slices ginger (chop finely)
- 6 large eggs (beat and season with 1 tsp soy sauce, 1/2 tsp salt and 1 tsp sugar)
- 1 tbsp dried shrimp (soften in hot water and chop finely (available in most Chinese supermarkets))
- 1 cup light soy sauce
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp sesame oil
Instructions
- 1
Fry the eggs as thin as a crepe and chop it finely when it has cooled down
- 2
Mix all the ingredients and seasonings evenly and leave it for 30 minutes
- 3
Make the dumplings as the procedure photos from the link above shows. You can use a little bit of water to help the edge of the dumpling pastries to stick together
- 4
Boil a big pot of water and cook dumplings in the boiling water
- 5
When the dumplings have risen and are floating on top of the water, they are cooked (please note this applies to fresh dumplings only, if they are frozen you will need to wait for the water to boil then add more water. Wait to boil again, repeat twice, then they are cooked)
- 6
Cool the dumplings down under cold water and drain. Gently mix some oil with the dumplings to prevent them from sticking together.
- 7
Heat up a little bit of oil in the frying pan and fry the dumplings until they are golden brown on the outside. They are ready to serve!