This dish, which I learned from my friend Amy, involves three components. First, the filling: mix ¼ lb minced pork with 1 tsp Chinese cooking wine, 1 ½ Tbsp water, 1 ½ tsp cornstarch, 1-2 cloves garlic (minced), ½ tsp microplaned ginger, ¼ small onion (minced), and a dash of salt. Second, the egg mixture: mix 4 eggs, 1 ½ tsp cornstarch, and 1 ½ tsp water (add more water if mixture seems viscous). Finally, the seasoning broth: combine 1 ½ cups chicken broth, 1 ½ Tbsp soy sauce, ¾ Tbsp Chinese cooking wine, ¼ tsp salt, a dash of sugar, ¾ small onion (sliced), 1-2 garlic cloves (minced), ½ tsp microplaned ginger, and about 5 whole black peppercorns. Place the seasoning broth ingredients in a small pot (I use a 3-4 quart) on a back burner, letting simmer on low heat. Leave cover off. In the mean time, heat a small skillet with a little oil. Pour 2 Tbsp of the egg mixture, spreading it so that it forms a little crepe. Add 1 tsp of pork filling, trying to spread it on a vertical line in the center of the crepe. Fold the crepe in half, then flip and lightly brown. Place the filled crepe into the seasoning broth (which should be directly behind the skillet). Repeat until egg and pork mixture are done. Gently stir the dumplings in the broth (so that the newest arrivals can get covered in broth), then cover and simmer for 10 minutes. Serve with jasmine rice. This recipe is from Amy, with some modifications (addition of garlic, ginger, onion, and black peppercorns). (May 2014)
Cooking Adventures 