Chinese egg dumplings is a traditional yet super presentable dish we can serve at home. They are made by wrapping mince meat filling in omelette-like egg wrapper. The key to the success of making these mouth watering dumplings is good control of the heat under the skillet. The temperature of the skillet should be just hot enough to quickly form a cooked skin on the bottom of the egg but keep the top uncooked and moist. These dumplings can be served in a hot broth of soup too.
- 1/2teaspoonsesame oil
- 1/4teaspoonwhite pepper
- 1/2teaspoonchinese cooking wineoptional
- In a medium size bowl, add sesame oil, pepper, salt, cornstarch and cooking wine into minced meat. Mix until well combined. Leave to...
- Get the full instructions at Huang Kitchen by Angie Liew