Braised Egg Dumplings

Name: Braised Egg Dumplings
Yield: Serves 4 as a Main Course.
Cuisine: China
Ingredients: 1½ tablespoons Shaoxing wine or dry sherry; 2 teaspoons cornstarch; 1 egg white; 1 teaspoon sesame oil; 2 teaspoons sugar; 2 tablespoons Shaoxing wine or dry sherry; 2 tablespoons thin soy sauce; ½ teaspoon roasted and crushed Sichuan peppercorns; 1 tablespoon sesame oil; 4 scallions, shredded; 1 teaspoon minced fresh ginger root; 2 tablespoons peanut oil; 1 egg, beaten; 7 to 10 egg wrappers; ¼ cup lily stems, soaked, squeezed dry, and shredded; ½ pound pork, ground; ½ cup chicken broth; Pinch of salt; 1 teaspoon cornstarch dissolved in 2 teaspoons cold chicken broth; 6 tree ears, soaked, squeezed dry, and shredded; 3 scallions, minced; 1 tablespoon thin soy sauce

Preparation info

Serves
4
as a Main Course.

Difficulty
Medium

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

Braised dumplings make a hearty winter dish that is warm and filling. The egg wrappers absorb the juice from the filling and the sauce, lose their fragility, and become resilient. The dish reheats well and can be made ahead of time.

Ingredients

Filling

½ pound pork, ground
1 teaspoon minced fresh ginger root
3

Asia
China
Main course
Winter

Method

Simmering
May be prepared in advance, stored in plastic wrap in the refrigerator, then reheated gently in a wok or heavy pan.
Suggested Leverage: Gamay or Beaujolais

Prepare the filling, and place a large tablesp