Anhui Style Egg Dumpling Recipes

EGG DUMPLINGS

Steps:

• Bring 2 1/2 quarts of water to a boil in a large pot. Add 3 1/2 teaspoons salt.
• In a medium bowl, combine the flour, and eggs. Add 2/3 cup water and remaining 1/2 teaspoon salt. Using your hand, mix to form a dough. Divide the dough into quarters.
• Place one quarter of the dough on a small, dampened cutting board, flattening to 1/2-inch thick. Dip a paring knife into the boiling water, and cut the dough into 1-by-1/2-inch pieces directly into the boiling water. Repeat process with remaining dough. If the knife begins to stick to the dough, dip it into the boiling water.
• As dumplings are cooking, stir water occasionally to prevent sticking. When dumplings rise to the surface, use a slotted spoon to transfer them to a colander to drain. Place in a medium and drizzle with remaining tablespoon oil, and toss to coat. Serve immediately.

ANHUI STYLE EGG DUMPLING RECIPE

Steps:

• We begin making the Anhui Style Egg Dumpling by half cooking the rice in a pressure cooker. Then release the pressure naturally.
• Heat a small skillet, add oil and then add ginger, garlic, onions fry for few minutes. Then add the remaining sauce. That is mentioned along with sugar.
• Transfer the cooked rice on to the pan, season it with salt and pepper, and toss it well. Then at the end toss it along with some spring onions. Keep it aside.
• In a bowl, crack 2 eggs, season it well and add chopped ginger. Beat till it is mixed well. Heat another small skillet with little oil. Add two tablespoon of egg mixture in the middle of the pan, till it becomes a small circle.
• Then place a tablespoon of the rice mixture on one end and fold over the egg. Leave it on the pan for 10 seconds and then serve.
• Serve the Anhui Style Egg Dumpling as a Part appetizer or can be eaten along with Sichuan Style fried rice.

EGG DUMPLINGS RECIPE - (3.9/5)

Steps:

• Beat egg, salt and milk together Stir in flour Drop spoonfuls into boiling soup or water for 15 minutes, 30 minutes if cooking soup on low in a slow cooker.

CHINESE EGG DUMPLINGS

Steps:

• Whisk together the eggs, 2 teaspoons of cornstarch, water, and 1/4 teaspoon of salt in a bowl, and let stand for 25 minutes.
• Mix the pork, water chestnuts, green onions, 1 teaspoon cornstarch, ginger, 1/2 teaspoon sugar, 1/2 teaspoon salt, and toasted sesame oil in a bowl, kneading the mixture till well-combined. Cover the bowl with plastic wrap, and let rest in refrigerator until needed.
• To make wrappers, spray a nonstick skillet with cooking spray and heat over medium heat. Slowly pour about 1 tablespoon of the egg mixture into the skillet, and tilt the skillet to spread the batter, forming a flat circle about 3 inches in diameter. Let the egg wrapper cook until firm on the bottom but still moist on top, about 1 minute. Stack the finished egg wrappers on a wax-paper-lined plate as you finish them, and let cool.
• Stir together the chicken broth, soy sauce, sherry, 1/4 teaspoon salt, 1/2 teaspoon sugar, and black pepper in a saucepan, and heat to a simmer over medium-low heat.
• Place about 1 teaspoon of the pork filling into the center of each wrapper, fold the wrapper over to make a half-moon shape, and gently press the wrapper together to seal. Drop the filled dumplings into the seasoned chicken broth and simmer them until the filling is cooked through, 10 to 15 minutes. Serve with broth.

SLOVAK EGG DUMPLINGS

Steps:

• Mix ingredients in a bowl.
• Stir until smooth.
• Dip spoon into boiling water.
• Push small amounts of dough in water.
• Keep dipping spoon in boiling water as spoon cools.
• Boil for 3 minutes.
• Drain in colander.
• Rinse with water, if desired.

EGG DUMPLING SOUP

Steps:

• In a large saucepan, bring the broth, celery and parsley to a boil. , Meanwhile, in a small bowl, beat eggs. Beat in flour and enough milk to form a mixture the consistency of cake batter. Drop by teaspoonfuls into boiling broth. Reduce heat to medium-low; cover and simmer for 10-15 minutes or until dumplings are light and not gummy. Season with pepper.