Egg Dumpling

Egg dumplings are usually used in Chinese hot-pot cooking. To be honest, I've never made it on my own since I always had easy access to it in Taiwan. Well, apparently, things have changed a lot after I moved over here. I went to Old Chao (老趙店), located on University Ave, last Saturday and intended to get some blood rice cakes. Apparently this delicacy is not popular here, thus the store doesn't carry it any more:( Ah, I do miss the blood rice cake though. When I go back to Taiwan, I definitely will eat some steamed blood rice cake, fried blood rice cake, and spicy stewed blood rice cake with stinky tofu (my fav)!

I guess not everyone is crazy about the blood rice cake or stinky tofu as much as I am. So I went ahead and got some hot-pot dumplings, such as fish dumplings and a sort of fish ball with fish-egg stuffing, which is Trav's fav. Egg dumplings are easier to make as compared to the above two. If you have made 1) dumplings (pot sticker) and 2) omelet before, you'll find making egg dumplings is a piece of cherry pie (in commemorating President's Day, haha!)

For the stuffing 

Mix ground pork, ginger, green onion, pepper (preferred white pepper powder), soy sauce, chicken powder (optional), sesame oil, and salt. Knead it till the consistency shown in the pic.

For the egg wrap 

Mix 3 to 4 egg with some water, some corn starch, pepper, salt, and chicken power (optional). pour about 1 to 2 table spoon egg mixture onto a hot pan. Place the pork stuffing on one side of the omelet and fold the other side unto the pork side before it's completely cooked. Make sure you seal the edge of the omelet before it's completely cooked. See the pic. The size of one egg dumpling should resemble that of a regular Chinese dumpling. 

You can add the home-made egg dumpling to your chicken noodle soup or any kind of soup. I added it to my kimchi soup along with some vegis and hot-pot dumplings, yum!