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
  • 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.
  • Beat eggs with chopsticks or a fork in another small bowl until uniform in color.
  • 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.
  • Once all dumplings are made, put dumplings back in wok. Add 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.
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