Braised Egg Dumplings

Preparation info

  • Difficulty

    Medium

  • Serves

    4

    as a Main Course.

Appears in

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 scallions, minced
  • 1 tablespoon thin soy sauce
  • tablespoons Shaoxing wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 egg white
  • 2 teaspoons cornstarch
  • Pinch of salt

Sauce

  • 2 tablespoons peanut oil
  • 4 scallions, shredded
  • 6 tree ears, soaked, squeezed dry, and shredded
  • ¼ cup lily stems, soaked, squeezed dry, and shredded
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons thin soy sauce
  • 2 teaspoons sugar
  • ½ teaspoon roasted and crushed Sichuan peppercorns
  • 1 tablespoon sesame oil
  • Pinch of salt
  • ½ cup chicken broth
  • 1 teaspoon cornstarch dissolved in 2 teaspoons cold chicken broth

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

  1. Prepare the filling, and place a large tablespoonful in the middle of an egg wrapper.

  2. Moisten the edge all the way around with beaten egg, and fold over the wrapper to make a semicircle.

  3. Crimp the edges to seal the package.

  4. Heat a wok, add the 2 tablespoons of oil, and stir-fry the scallions, tree ears, and lily stems until they have softened. Add the remaining ingredients, except the cornstarch. Bring the mixture to a simmer and reduce the heat.

  5. Put the dumplings into the sauce.

  6. Stir some of the vegetables over the dumplings, cover the wok, and let the dumplings simmer for about 20 minutes, or until they feel firm when pressed.

  7. Serve the dumplings with the vegetables in their sauce, thickened with the cornstarch dissolved in broth.

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