half-moon egg dumplings
2 min readThese speedy ‘dumplings’ are as fun to make as they are to eat. On the outside they look like tiny omelettes, but take a bite and you will be greeted with an aromatic filling of pork and spring onion. These dumplings have a tendency to behave like a batch of pancakes in that the first one you make is likely to be misshapen, although we are sure you will love it just the same.
Serves 4 for the filling 150g pork mince 1 clove garlic, finely diced 1 spring onion, thinly sliced 1 tsp cornflour large pinch bicarbonate of soda 1 tsp light soy sauce, plus extra to serve large pinch ground white pepper 1 tsp sesame oil large pinch salt for the eggs 4 large eggs tsp vegetable oil, plus extra for oiling pinches salt pinch ground white pepper 1 spring onion, very thinly sliced 1 Put all the filling ingredients in a bowl, add 1 teaspoon water and stir in one direction (e.g. clockwise) until everything binds together. Leave to marinate for 15 minutes, if you have time.
2 In another bowl, whisk together the eggs with the oil, salt, pepper and spring onion.
3 Lightly oil a non-stick frying pan and place over a medium heat. Working as quickly as you can,spoon about a tablespoon of the egg mixture into the pan and use the back of your spoon to spread the pool out into circle. Now put a teaspoon of the filling onto one half of the circle, leaving about 5mm of egg around the edge. Quickly fold the other half over the filling before the egg sets and press to seal the edges, flattening the filling slightly as you do so. Move on and set up another dumpling once the edges are sealed.
Fry each dumpling on both sides for a minute or so until golden all over. It’s important to give the filling a chance to cook through; have a peek inside if you’re unsure, and reduce the heat if the egg colours before the filling is cooked. Serve the dumplings with drizzle of soy sauce.
