PETER: My mom used to make dàn jiao: a half-moon-shaped dumpling where the skin is made from fried eggs, wrapped around ground pork, sort of like a baby pork omelet. The egg dumplings are then simmered inside a casserole filled with vermicelli noodles, tofu puff, and napa cabbage. This style of dumplings is incredibly laborious: I would watch my mom standing over the stove with a flat ladle (which was the perfect size and shape for making dumplings), drizzle a little oil in
