What’s your family's favorite thing to eat during Lunar New Year? Chef Lucas Sin is here to teach you how to make egg dumplings, a dish his family often ate during the festival.
Egg dumplings look like Chinese ingots, which are fortune symbols. They have the same filling as regular dumplings, but since the skin is made of egg and starch, the texture is lighter. You can also change what you fill it with whatever you like.
Sin learned how to make these gluten-free delights while he helped out in the kitchen as a kid. That means they’re super easy to make!
Recipe (Serves two people)
- Neutral oil
For the filling:
- Ground pork x 220g (0.5lb)
- Scallion x 1
- Ginger knob x 1/2
- Wood ear mushrooms x 25g (0.06lb)
- Water x 1 tablespoon
- Light soy sauce x 1 teaspoon
- Sesame oil x 1/4 teaspoon
- A pinch of salt
- A pinch of cane sugar
- A pinch of white pepper
For the egg wraps:
- Eggs x 5
- Salt x 1/4 teaspoon
- Tapioca starch x 1 tablespoon
- Water x 1 tablespoon
Prepare the filling:
- Chop scallion, ginger knob, and wood ear mushrooms finely.
- Combine the chopped ingredients and ground pork in a mixing bowl. Add water, light soy sauce, sesame oil, salt, cane sugar, and white pepper. Mix them well with your hands.
Make the egg dumplings:
- Combine tapioca starch and water in a small mixing bowl, and mix them well. Add eggs and salt, and beat until combined.
- Heat up a wok ladle over a gas stove on medium-low heat. Use a brush or a paper towel, coat with a very thin layer of oil. Heat until the oil looks shimmering.
- Pour about one and a half tablespoon of the egg mixture into the ladle and swirl to coat the inside of the ladle evenly, forming a thin egg wrapper.
- Immediately after it sets, add about half a tablespoon of pork filling on one half of the ladle.
- Using your chopsticks, fold the other half of the egg over the filling and let the egg continue to cook to seal the dumpling.
- Continue to cook for about a minute until the egg and the pork is cooked, moving the ladle on and off the heat to control the temperature. There should be no browning. Set aside and let cool. This can be done three days in advance.
- To serve, steam the par-cooked egg dumplings over medium heat for four to five minutes until the filling is fully cooked. Serve with soy sauce.
