Egg Dumplings In Oyster Sauce Recipes

EGG DUMPLINGS IN OYSTER SAUCE

Steps:

• Mix ground pork, 1 tsp soy sauce, salt, pepper, sesame oil, and chopped onion to create the filling.
• 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. Immediately put in one tea spoon of the filling.
• Folder the skin in half over the filling. Slightly press down the dumpling to seal its edge and fry each side to slightly brown. Repeat with the remaining beaten egg and fillings.
• Mix oyster sauce, olive oil, sugar, pinch of salt, and 1 c of water. Bring the mixture to boil in a pan.
• Put in all dumplings and simmer for 5 minutes.
• Add in dark soy sauce.
• Mix the corn starch well with 2 Tbsp of water. Add to the sauce gradually, stirring constantly, until desired thickeness is reached.

DRAGON EGGS

Steps:

• For the dragon sauce and fried garlic garnish: In a medium saucepan, add the vinegar, soy sauce, sugar and Worcestershire and bring to a boil; set aside.
• In a separate medium frying pan, heat the oil to medium, add the chopped garlic and fry until golden. Strain the oil and hold the garlic until ready to plate.
• For the dumplings: Put the ground pork in a large mixing bowl. Add the vegetable oil, oyster sauce, soy seasoning sauce, sugar, black pepper, minced garlic, eggs and 1/4 cup water and mix thoroughly. Blend the shrimp in a food processor to a coarse texture. Gently combine the crab meat and ground shrimp with the pork mixture.
• Start heating water in the bottom of steamer on the stovetop to bring to a boil.
• To prepare the dumplings: Lay out the wonton skins on a flat surface, about 10 at a time, and place a heaping tablespoon of the meat-seafood mixture onto the center of each. Fold and form the wonton skin up and around the mixture to create a bite-size dragon egg. Leave the top open so the meat-seafood mixture is visible.
• Generously coat the bottom of a steamer basket with vegetable oil to prevent sticking. Place the dumplings into the steamer basket; it's OK if they touch each other. Once the tray is full, brush a thin layer of vegetable oil onto all the dumplings, then place the basket on the base of the steamer which should be full of boiling water. Steam each layer until clear droplets form on the dragon eggs, about 10 minutes. Repeat with the remaining dumplings.
• When ready to serve, Place 6 dumplings on a plate and pour some sauce over top. Place a jalapeno wheel on top of each dragon egg and sprinkle on some fried garlic. Garnish with cilantro and enjoy.

EASY EGG DUMPLINGS

Steps:

• 1. Add the flour, melted butter, 3 eggs and a pinch of salt into a large pot and mix well with the milk. Mix until the batter is smooth and not thick; add more milk if necessary.
• 2. In a large pot bring salted water to boil. Using a spaezle slicer, let the batter drip directly into the boiling water or the dumplings may stick together.
• 3. As soon as the dumplings float to the top, drain them and rinse them in cold water. Drizzle a few drops of oil over the dumplings and stir well to prevent sticking.
• 4. Put the remaining butter in a pan to melt then toss the dumplings in the butter.
• 5. Season the 4 eggs with salt, pepper and nutmeg, mixing well. Pour the eggs over the dumplings and cook for two minutes only.
• 6. Serve the egg dumplings garnished with the chives.

SPINACH AND EGG DUMPLINGS

Steps:

• Bring a medium pot of water to a boil over high heat. Add the spinach and cook for 30 seconds, until it turns a vivid green, then, using a slotted spoon, transfer it to a bowl of ice water. Chill thoroughly and drain. Wrap the spinach in a clean cheesecloth or tea towel to wring out excess moisture, then roughly chop it and set it aside.
• In a small bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt and set aside. In a medium nonstick skillet, heat the vegetable oil over medium-low heat until a few drops of water added to the pan sizzle and evaporate. Pour in the egg mixture and cook, stirring occasionally, for 4 minutes, just until the eggs form fluffy curds but have not fully set; they should still be slightly runny. Remove from the heat and let cool in a medium bowl.
• Use your hands to gently fold the eggs, sesame oil, oyster sauce, remaining 1¼ teaspoons of salt, and pepper together until fully combined. Gently fold in the spinach and mix until fully incorporated.
• Bring a large pot of water to a boil. Meanwhile, make the dumplings. Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.
• Fold the dumpling into the round yuan bao shape: Cradle the wrapper in your hands and fold the edge closest to you over the filling. Lightly squeeze the dumpling to push out any air bubbles. Clasp one end of the dumpling between your thumb and index finger to pinch it shut; repeat on the other side of the dumpling. Cradle the dumpling in your palms, clasping the sealed edge between your thumbs and index fingers, and squeeze it shut while pushing inward, making sure to squeeze out any air bubbles. The dumpling's belly should form a teardrop shape between your thumbs, which will create the yuan bao shape. Inspect the dumpling for any fissures that could rupture during cooking and pinch them shut. Repeat with the rest of the wrappers.
• Working in batches, add the dumplings to the pot, 6 at a time. Boil for 2 minutes on high, then reduce the heat to medium-high and cook for 1 minute, then reduce the heat again to medium and cook for 2 more minutes. The dumplings are ready a minute or so after they rise to the surface; their skins will turn puffy. Using a slotted spoon, gently transfer the dumplings to a plate and serve immediately. Bring the water back to a boil over high heat and repeat with the remaining dumplings.