Juicy savory meat filling wrapped in egg omelet wrappers, this Egg Dumplings Hot Pot is traditionally a New Year’s treat in Shanghai, China. Chef John shows you easy way to prepare it at home.
Egg Dumplings Hot Pot
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Recipe
PRE TIME: 10 min
COOKING TIME: 20 min
TOTAL TIME: 30 min
8 SERVING
Ingredients:
- 10 oz. Ground Pork
- 4 count Eggs
- 1 tbsp. Minced Ginger
- 1 tbsp. Minced Green Onion
- 1 tsp. Salt to Taste
- 1 tsp. Sugar
- 1 tsp. Shaoxing Cooking Wine
- 1 tbsp. Soy Sauce
- 1 tsp. White Pepper to Taste
- 1 tbsp. Cooking Oil
- 5 oz. Chinese Cabbage, Shredded
- 2 count Shrimps
- 1 tbsp. Vermicelli
Directions:
Step 1
1
Prepare filling: in a large mixing bowl, mix ground meat, cooking wine, sugar, salt, soy sauce, white pepper, ginger, green onion and set aside.
Step 2
2
In another mixing bowl, beat eggs, pinch of salt and ½ tsp cooking oil.
Step 3
3
Making egg dumpling: using a cooking ladle or a small non-stick skillet, at medium heat, wipe ladle with a piece of meat fat. Spoon about 1 tbsp of egg mixture. Spread to form a circle. When the bottom is cooked but the top is till wet, spoon about 1 tsp filling in middle of the egg and then fold the egg over and gently press edges so it seals.
Step 4
4
Repeat this till all egg mixture is done.
Step 5
5
Making meatball: with remaining ground pork mixture, shape mixture into about 1.5 inch size meatball and deep fry in cooking oil till golden.
Step 6
6
Stir fry shredded chinese cabbage. Add cooking wine and stir. Add chicken broth, shrimps simmer uncovered for a few minutes, then add meatball, vermicelli, salt and pepper to taste.
Step 7
7
Pour soup into a hot pot, top with egg dumplings.
Step 8
8
Serve.
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