fbpx

Shanghai Egg Pouch Dumplings in Seafood Broth

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

These Shanghai style dumplings make great comfort food for the family as they make a satisfying soup-based dish. They are called egg dumplings because the dumpling wrapper consists of a thin layer of beaten egg mixture instead of the more well-known flour-dough, providing an instant option for making dumpling wrappers. The dumplings may be soaked in a tasty broth as shown here, or may form part of steamboat fare.

INGREDIENTS

3 A-sized eggs
1 tbsp tapioca starch
1/4 tsp salt

FILLING

120 gram minced chicken
30 gram prawns
20 gram crab meat
30 gram carrot, diced
3 scallions
40 gram enoki mushroom
1/8 tsp salt
1/8 tsp white pepper
1/4 tsp sugar
1 1/2 tsp salt
1 egg white

SEAFOOD BROTH

1/2 chicken breast
2 pcs flower crabs
1 chicken carcass
1 small jicama
shell of prawns

TO SERVE

1/2 tsp salt
30 gram gouji berries
some Shimeji mushroom
some baby cabbage

METHOD

1. To make the seafood broth, boil some water and blanch the chicken breasts. To a stock pot, add the chicken breasts, crabs, prawn shells, carcass, jicama the 1 litre hot water. Let broth cook for 1 hours, then add the Shimeji mushrooms, baby cabbage and gouji berries and cook for another 15 minutes. Season.

2. Prepare the egg mixture for the dumpling wrapper. Beat eggs, corn flour and salt in a bowl. Let mixture stand for 5 – 10 minutes.

3. In a KENWOOD chopper, blend all the ingredients for the filling together until well combined.

4. In a small pan, heat a little oil (smear with a kitchen towel). Using a ladle, pour some egg mixture into the pan to around 3 inches diameter. Then place a spoonful of chicken filling in the centre. Fold the egg to cover the filling and create a half moon. Cook the dumpling on both sides to ensure the egg cooks and the wrapper is sealed. Repeat until the egg mixture and filling are used up. Once cooled, trim the sides of the dumplings.

5. Boil the broth with the egg dumplings, ensuring the filling is thoroughly cooked. Serve hot.

BEST MADE WITH

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

RELATED ARTICLES

RELATED ARTICLES

RECENT POSTS

The Best Oil for Cooking, and the Worst

Each variety of oil has its own flavours and properties and can add to a dish in its own special way. Sounds great, right? Perhaps not. If you lack a little confidence in the kitchen or are new to this cooking caper, the world of oil can seem like a confusing slippery slope. This simple list will help you find your feet, but first a little oil 101. Oil is a fat, like butter, but fat is good: it protects …

Seven Edible Gift Ideas for Father’s Day

Father’s Day is just around the corner! If you haven’t already settled on a gift for your dad, here are some delicious culinary ideas that will hit the mark. For the grilling dad: BBQ Sauce Your dad is the king of the grill, but if he’s a meat-focused guy who always uses store-bought sauce, he’ll go crazy for a jar of authentic, homemade BBQ sauce for his ribs, chicken and roasts. Something to bear in mind though: there are several …

Make Your Own Kimchi? Yes You Can!

Love Wholesome contributor Jo-ann Huang tries her hand at making the national side dish of Korea. With a complex blend of spice, tang and sweetness, and an unforgettable bright red hue, kimchi has become Korea’s biggest cultural export along with K-pop. And while many people around the world have probably only discovered kimchi in recent decades, its origins date back more than 2,000 years to the Three Kingdoms era. Every Korean family has its own kimchi recipe, refined through several …

Share on facebook
Share on twitter
Share on google
Share on pinterest