NO DOUGH DUMPLINGS! Egg Wrapped Dumplings with Pork and Spinach filling

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Wash the spinach well, paying special attention to the stem ends and roots where sand collects.
2. Bring a pot of water to a boil and add 1/2 teaspoon salt. Put the stem ends in first, then add the leaves a few seconds later. Blanch for about 20 seconds, then remove.
3. Spread the spinach on a cutting board to cool and drain off excess water. Finely chop it and squeeze out as much liquid as possible. Set aside for the filling.
4. In a bowl, combine 250 grams ground pork with 2 teaspoons soy sauce, 2 teaspoons oyster sauce, 1/4 teaspoon salt, 2 cloves grated garlic, white pepper to taste and a drizzle of sesame oil. Mix, then stir in one direction for a few minutes until thin strands of meat appear.
5. Add the spinach and 1/4 cup diced spring onion and mix well.
6. Shape the filling into small oval pieces of about 2 teaspoons each. This makes 30-35 dumplings.
7. Crack the 8 large eggs into a bowl and add 1/2 teaspoon salt and the cornstarch water (2 teaspoons cornstarch mixed with 2 teaspoons water). Whisk for a few minutes until no clear egg white is visible.
8. Heat a non-stick pan over medium-low heat with a little oil, swirling to coat. Pour in egg mixture (a little under 2 tablespoons for a 4.5-inch pan) and keep some liquid egg on top. Place a filling piece on the wrapper, lift one side and fold it over, pressing firmly to seal. Cook 15 seconds, flip and cook another 15 seconds. Repeat with the rest.
9. The dumplings are raw inside, so cook them before eating. Steam them in a steamer once the water is boiling for 15 minutes. They can also be added to hot pot or noodle soup, or frozen on a plate and bagged for up to 2 months.

Summarized from Souped Up Recipes's video. Watch it for the details.

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