Egg Dumplings, A Chinese New Year Must Have (蛋饺)
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4.9
27 reviews
Excellent
Egg Dumplings, A Chinese New Year Must Have (蛋饺)
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Our family has been making egg dumplings, 蛋饺 (dan jiao) every Chinese New Year for as long as we can remember. The shape and color of these egg dumplings resembles the gold coin or gold nuggets of old China, making them a symbolic food! This recipe makes 3 dozen.
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Ingredients
- 5 large eggs
- 8 ounces ground pork (or chicken)
- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon ground white pepper
- 2 tablespoons water
- 2 tablespoons scallion (minced)
- 1 teaspoon ginger (minced, plus one additional thin slice of ginger)
- A large round stainless steel soup ladle
- Some vegetable oil and a pastry brush
Instructions
- In a large bowl, beat 5 eggs for a good 2 minutes. Set aside next to the stove.
- In a separate bowl, mix the ground meat with the Shaoxing wine, light soy sauce, sesame oil, ground white pepper, water, minced scallion, and minced ginger. Whip everything in one direction for at least 3 minutes, until the filling is well combined and starts to take on a sticky texture. Set aside along with the egg.
- Pour a small amount of oil in a bowl, and grab a pastry brush. Set it alongside the egg and meat filling so everything is easily within reach.
- Now, turn your stove on to medium heat. Hold the ladle over the open flame (if you have an electric stove, it will be tricky to maintain even heat), and with the help of a pair of chopsticks, rub the ginger inside the ladle all over using quick motions for a good two minutes or so. This step treats the ladle, so the egg will not stick to it. I’m not sure why it works, but it does! If the egg still sticks to the ladle, repeat this process one more time.
- Once the ladle has been treated, brush the inside with some oil, pouring any excess oil back into the bowl. Add 1 tablespoon of the egg mixture, and immediately turn the ladle in a circular motion to spread the egg mixture into a circle about 3 inches in diameter. Add 1 teaspoon of the meat filling on one side of the circle, and use the chopsticks to ease the other half of the circle off of the ladle, folding it over to create a half moon shape. Gently tap the edges closed so the inner raw egg seals the dumpling shut. That’s one! Repeat until you’ve used up all your egg and meat filling. This recipe makes 3 dozen egg dumplings.
Notes
- This recipe makes 3 dozen (10 servings of three dumplings each).
Nutrition Information
Show Details
Calories
83kcal
(4%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
82mg
(27%)
Sodium
205mg
(9%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
110IU
(2%)
Vitamin C
0.3mg
(0%)
Calcium
13mg
(1%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 82mg | 27% |
| Sodium | 205mg | 9% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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