Braised Egg Dumplings in Chilli Broth is a traditional Chinese recipe for a classic starter of filled egg omelette dumplings served in a cilli broth. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Braised Egg Dumplings in Chilli Broth.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This traditional Chinese recipe uses an omelette base to make dumplings... much easier than pleated flour dumplings so this is a relatively stress-free dish for Chinese New Year.
Ingredients:
For the dumplings:
4 large eggs
¼ tsp salt
½ tsp sesame oil
1 tbsp vegetable oil
For the filling:
1 garlic clove, finely chopped
1 spring onion, finely chopped
1 carrot, finely chopped
handful shiitake mushrooms, finely chopped
handful kale, cabbage or Chinese leaf, finely chopped
100g minced pork, tofu or prawns, finely chopped (optional)
½ tsp caster sugar
1 tsp sesame oil
¼ tsp salt and pinch black pepper
For the broth:
1 tsp chilli paste
1 tbsp oyster sauce, or vegetarian stir-fry sauce
1 tbsp light soy sauce
dash dark soy sauce
300ml chicken or vegetable stock
1 tbsp vegetable oil
½ thumb-sized piece of ginger, peeled and thinly sliced
1 spring onion, the white cut into 3cm/1in pieces, the green finely sliced to serve
2 tsp cornflour
To serve:
1 large red chilli, thinly sliced
steamed jasmine rice
Method:
For the dumplings: beat the eggs with the salt and sesame oil. Set aside.
For the filling: mix all the ingredients together in a bowl and set aside.
For the broth: combine the chilli paste, oyster sauce, light and dark soy sauces and stock in a separate bowl and set aside.
To cook the dumplings, heat the vegetable oil in a frying pan over medium heat. Pour 1–2 tablespoons of the beaten egg into the pan and try to keep it in one spot with a spatula to create a mini omelette. Reduce the heat to low so the egg doesn’t cook too quickly.
Spoon a teaspoon of the filling into the centre of the egg, then fold the egg over. Press the sides of the semicircle down so the egg seals around the filling. Remove to a plate and repeat the above process until all the egg and filling has been used up. Set aside.
To finish the chilli broth, heat the vegetable oil in a saucepan, clay pot or small casserole dish over medium heat. Fry the sliced ginger and the white parts of the spring onion until the ginger turns golden brown.
Pour the chilli broth mixture into the pan and bring to the boil. Mix the cornflour with 2 tsp cold water to make a smooth slurry, then add it to the sauce. Stir in and boil for another minute.
Reduce the heat to a simmer then carefully transfer the egg dumplings carefully into the sauce. Simmer for 8–10 minutes without moving the dumplings too much as they can be delicate.
Garnish with the red chilli and green parts of the spring onion. Serve with freshly cooked jasmine rice.
