Monday, February 8, 2010

Egg dumplings - 1 & 2

Egg dumpling

A Chinese culinary specialty to celebrate the New Year are these delightful egg dumplings. It's tradition to make them fresh - and no shortcuts. You have to painstakingly roll them out on a ladle, being careful not to burn or stick the beaten eggs. You coat the ladle with a few drops of vegetable oil, making sure to evenly spread it around. A spoonful of beaten eggs, and this is where speed and accuracy is key. You have roll the egg into a perfect round shape, making sure that it's an even consistency, shape, and thickness. Once it sets, you place your ground pork in the middle. Then, the real challenge begins...

Egg dumpling


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