Name: Golden Egg Dumplings (蛋餃)
Yield: Yields about 25 dumplings, enough to serve 4–5 as a main course, 6–12 as part of a multicourse meal.
Cuisine: Chinese
Ingredients: 2 tablespoons light, unsalted chicken stock; ¼ teaspoon freshly ground black pepper; 6 large water chestnuts, fresh best; ¾ cup light, unsalted chicken stock; 1 walnut-size nugget fresh ginger; 1 thin whole scallion, cut into 1-inch lengths; ⅓–½ cup fresh corn or peanut oil, for pan-frying; 6–7 large eggs; 6 medium Chinese dried black mushrooms, “flower” variety recommended; ½ cup light, unsalted chicken stock; 1 scant teaspoon coarse kosher salt; 1 scant teaspoon Chinese or Japanese sesame oil; 1½ tablespoons thin (regular) soy sauce; 1½ tablespoons Chinese rice wine or dry quality, sherry; 1 scant teaspoon sugar; 6 ounces ground pork butt; 1 tablespoon thin (regular) soy sauce

Preparation info

Yields about 25 dumplings, enough to serve
4–5
as a main course .

Difficulty
Medium

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

These succulent, golden and brown dumplings from Peking always bring great pleasure to the eyes of my north Chinese friends. This is comforting food—juicy, tender, lush little pillows for the tongue. Often miniaturized in restaurants for inclusion in soups or hot pots, here they are in their homier presentation, as a main course or a flavorful companion to vegetables.