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

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