Monday, February 8, 2010

Egg dumplings - 3 & 4

Egg dumpling

Once you've placed your pork, with a pair of pointed chopsticks, carefully fold the egg wrapper over, and press to seal. Very easy to tear, and it's crucial that the wrapper is lined up when you seal it - otherwise it completely falls apart when it's cooked. It took me 2 hours, and a lot of cursing, but I managed to make 50 perfect little egg dumplings. Hand scalded and sizzled to the point that I could no longer feel sensation in my right index/middle finger. But look how beautiful they are. Steamed for 10 minutes, to gently cook the pork. Then, placed into the broth pictured earlier, to be hungrily devoured.

Egg dumpling


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