In Boston, my family joined me and my roomate for a feast as well. Although i miss home and all those cold appetizers and hot soup and dessert, I created a lovely night with my friends.
In preparation for this night, i pre-made the egg dumplings because school work is starting to pile up.
Ingredients are very easy to get, but the process takes a while.
Yield around 25-30 depending on size
Ingredients:
A dozen of medium sized eggs
Around 2 dollars of ground pork
Seasoning:
light soy sauce, dark soy sauce, sesame oil, oyster sauce, white pepper, sugar, corn starch
First mix the ground pork with the seasoning. These are the basic ingredients for Chinese to marinate meat, sometimes without the oyster sauce.
Do not add too much of each, preferably more sesame oil.
After mixing everything in, add about 1/3 cups of water, little by little. This makes the pork more fluffy and juicy. The corn starch will also help contain the juice of the meat.
Set that aside. Beat the eggs with a fork. Do not over-beat because we do no want too many air bubble created with pan frying the egg.
Heat the Chinese wok (or you can use a non stick pan) ( the Chinese wok is better because it has a natural concavity that will help shape the egg.
Put in a small amount of oil and when the oil is heated, pour in a soup spoonful of egg. Try to make the egg as round as possible. Once the egg start to bubble up, take the pan away from the fire and scoop in some pork. Do not put too many because the egg might break.
Put the pan back on the fire and fold the egg in half. Seal all sides before the egg is all cooked through. If there are some openings, try to put a little bit more egg to seal it. Then pan fry it until both sides are golden brown.
You have to be very patience when making these dumpling because the egg breaks easily.
I made around 25 dumplings but it really depends on how big you make it.
You could put them in a box layered with parchment paper if you are not going to eat them right away.
To eat:
There are a lot of different ways people eat egg dumplings, but i put them in soup.
Make a pot of chicken soup, with chicken broth or whole chicken, cut up some cabbages and cellophane noodles, give it a boil and add in the egg dumplings. It will take around 5-7 minutes. Then it is ready!
There are so other pictures of my dinner, if you wanted the recipe of the other food, feel free to contact me :)
Once again Happy Chinese New Year!!!
DRUNKEN CHICKEN
STIR FRY OKRA WITH SACHA
LOTUS LEAF WRAPPED PORK RIBS
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