Ingredients
P
Pork filling:
L
300 g Lean ground pork
G
2 Green onions (chopped)
C
½ Carrot (grated)
G
3 cloves Garlic (minced)
S
1 tbsp Sesame oil
K
½ tbsp Kotteri mirin
S
1 ½ tbsp Soy sauce (gluten free)
W
½ tsp White pepper
E
Egg mixture:
E
8 Eggs
S
½ tsp Salt
C
2 tsp Cornstarch (for slurry)
W
2 tsp Water (for slurry)
S
Sauce:
S
2 tbsp Soy sauce (gluten free)
S
1 tbsp Spicy chili crisp by Laoganma
W
½ tbsp Water
S
1 tsp Sesame oil
R
2 tsp Rice vinegar
S
½ tsp Sesame seeds
Directions
1
Add your dumpling filling ingredients in a bowl and mix well. Set aside
2
Add eggs to a bowl.
3
Add cornstarch slurry and salt to eggs and whisk.
4
In a pan, heat up a little neutral oil on low heat.
5
Pour a thin layer of your egg mixture to your pan.
6
Add a small amount of your pork filling to one side of your egg and fold over to form your dumpling.
7
Press edges of egg to seal.
8
Fry for another 30sec so egg sets and remove from heat.
9
Boil dumplings in water or chicken broth for 5-6 minutes until pork is cooked.
10
Prepare sauce using the listed ingredients.
11
Top with sauce and green onions. Enjoy!
