Egg Dumplings in Oyster Sauce

Ingredients

4 medium-sized eggs, beaten

100g ground pork

Seasonings for meat

1 tsp soy sauce

pinch of salt

pinch of ground pepper

few droplets of sesame oil

2 tbsp finely chopped spring onion (I love a lot in the fillings)

Oyster sauce

2 tsp oyster sauce

2 tsp olive oil

1 tsp sugar

pinch of salt

1 cup of water (stock should not be necessary as it will overpower the taste of oyster sauce)

1 tsp dark soy sauce

1/2 tbsp corn starch mix well with 2 tbsp water for thickening

 

Method

Mix well all seasonings in ground pork as fillings. Heat wok or pan with half table spoon of oil over low heat. Gently ladle in about one table spoon of beaten egg in wok. Then immediately put in one tea spoon of the filling (a,b). I do mean immediate because you will need to get the dumpling sealed when the ‘egg skin’ is still moist. Folder the skin in half as in (c). Slightly press down the dumpling to seal its edge (d) and fry each side to slightly brown. Repeat from oiling the pan for the remaining beaten egg and fillings, which altogether makes about twelve egg dumplings.

 

 

Mix well all ingredients (except dark soy sauce and corn starch) for oyster sauce and bring them to boil in a pan. Put in all dumplings and simmer for 5 minutes. Then add in dark soy sauce, check the taste, and thicken the sauce with corn starch paste.

 

 

We may actually choose to eat the egg dumplings before stewed (left) or after stewed (right). Should you prefer not to simmer them, then add one to two spoons of soy sauce in the beaten eggs and replace the pork by beef to make sure both the fillings and eggs are well-done but not over-cooked. Whichever, enjoy.



http://www.tastehongkong.com/recipes/egg-dumplings-in-oyster-sauce/