Egg Wrapped Chicken Dumplings
Gourmet's Adventures with Ruth: Season One: Yangshuo Cooking School
Makes12 small dumplings
- Active time:20 min
- Start to finish:20 min
Yangshuo Cooking School, Yangshuo, China
November 2009
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- 3 oz ground chicken
- 1 tablespoon chopped fresh mint
- 1 small (1- to 2-inch) pickled red chile, finely chopped, including seeds
- 1 teaspoon oyster sauce
- 1/4 teaspoon salt
- 2 duck eggs or 2 jumbo chicken eggs
- 2 tablespoons peanut oil
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Stir together chicken, mint, chile, oyster sauce, and salt in a small bowl. Divide into 12 portions (about 2 teaspoons each) and form each into a lozenge shape.
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Beat eggs with chopsticks or a fork in another small bowl until uniform in color.
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Heat 1 tablespoon oil in a wok over medium heat until it shimmers. Spoon a scant tablespoon egg into middle of oil and when edges begin to set, 5 to 10 seconds, put about one portion of chicken filling in middle. Immediately fold egg over filling to form a half-moon and push dumpling up a side of wok above oil to brown on both sides, turning over once, about 1 minute. Transfer to a plate (filling will not be fully cooked). Make more dumplings in same manner adding more oil as necessary.
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Once all dumplings are made, put dumplings back in wok. Add ¼ cup water, then cover wok and steam dumplings, turning them over every minute, until chicken filling is cooked through and water has evaporated, about 3 minutes total.
- Keywords
- adventures with ruth,
- yangsuo cooking school,
- yangshuo,
- china,
- chicken
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