Egg Dumplings (蛋饺)

Method6 steps

1. 1

   Step 1: Beat all five large eggs for about 2 minutes until well combined. Set the bowl aside while preparing the filling; keep egg and raw filling refrigerated between small working portions.

   Uses 5 large eggs

   
2. 2

   Step 2: In a separate bowl, mix all 8 oz ground pork, 2 tbsp Shaoxing wine, 2 tbsp light soy sauce, ½ tsp sesame oil, ¼ tsp white pepper, 2 tbsp filling water, 2 tbsp minced scallion and 1 tsp minced ginger. Stir vigorously in one direction for at least 3 minutes until sticky and well combined. Keep refrigerated until needed.

   Uses 8 oz ground pork · 2 tablespoons Shaoxing wine · 2 tablespoons light soy sauce · ½ teaspoon sesame oil · ¼ teaspoon ground white pepper · 2 tablespoons water · 2 tablespoons scallion (minced) · 1 tsp minced ginger for the filling

3. 3

   Step 3: Put a small amount of vegetable oil in a dish and set out a pastry brush, chopsticks and a large round stainless-steel soup ladle with a heat-safe handle. Arrange small working portions of the beaten egg from step 1 and pork filling from step 2 within reach, keeping the remaining bowls refrigerated.

   Uses vegetable oil for brushing the ladle, as needed · Working portion of beaten egg · Working portion of raw pork filling

   
4. 4

   Step 4: Over a medium open flame, heat the round stainless-steel ladle. Holding the thin ginger slice (1) with chopsticks, rub it quickly around the inside of the hot ladle for about 2 minutes. Use a safe grip on the handle. If the egg sticks during shaping, repeat this treatment before continuing.

   Uses 1 thin slice ginger for rubbing the ladle

   
5. 5

   Step 5: Brush the treated ladle from step 4 lightly with oil from the brushing dish in step 3, letting excess oil return to that dish. Add 1 tbsp beaten egg from the working bowl and immediately swirl to form a roughly 3-inch circle. Put 1 tsp pork filling on one side. Loosen the other half with chopsticks, fold it over and gently press the edges together while the inner egg is still moist, making a half-moon. Transfer to a tray and repeat while both egg and filling remain, replenishing working portions from the refrigerated bowls. These dumplings are still partly raw and must finish cooking in step 6. Refrigerate any unmatched egg or filling separately.

   Uses 1 tbsp beaten egg per dumpling · 1 tsp pork filling per dumpling · Oil from the brushing dish

6. 6

   Step 6: Bring the separate steamer water to a boil below the rack. Place the assembled dumplings from step 5 on a heatproof plate in a single layer and steam under a lid over steady steam. Start checking after about 5 minutes and continue until the pork centers and egg wrappers are fully cooked and the centers reach 71°C. Steam additional batches the same way without crowding. Serve the fully cooked dumplings; refrigerate unused partly raw assembled dumplings promptly until their cooking batch.

   Check the steamed egg dumplings · 5 minUses Assembled egg dumplings ready for steaming · water for the steamer, as needed