NO DOUGH DUMPLINGS! Egg Wrapped Dumplings with Pork and Spinach filling

flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Fresh ginger provides more flavor.

Wash the spinach and carefully trim the ends of the stems.

Bring a pot of water to a boil and add 1/2 teaspoon of salt.

Add the spinach to the boiling water, starting with the stem side first, then drop the rest in after a few seconds.

Blend the spinach in the boiling water for about 20 seconds, then take it out.

Remove excess water from the spinach and spread it on a cutting board to cool down faster.

Dice the cooled spinach and squeeze out as much liquid as possible, then set aside.

In a bowl, combine 250 grams of ground pork with 2 teaspoons of soy sauce, 2 teaspoons of oyster sauce, 1/4 teaspoon of salt, 1 teaspoon of grated garlic, white pepper to taste, and a drizzle of sesame oil.

Mix the filling ingredients together, then stir the meat in one direction for a few minutes until some strands appear, indicating good texture.

Add the blanched spinach and 1/4 cup of diced spring onion to the pork mixture and mix well.

Pre-divide the filling into small oval pieces, about 2 teaspoons each, and set aside.

In a bowl, crack a sufficient number of eggs and add 1/2 teaspoon of salt and 2 teaspoons of cornstarch mixed with 2 teaspoons of water.

Whisk the egg mixture for a few minutes until no obvious egg whites remain.

Heat a tiny frying pan (4.5 inches in diameter) with a little oil over medium-low heat.

Add a little less than 2 tablespoons of the egg mixture to the pan, ensuring there is still some liquid egg when placing the filling on top.

Carefully lift one side of the egg wrapper and fold it over the filling, packing it tightly.

Cook the dumpling for an additional 15 seconds, then flip it to fry the other side for another 15 seconds.

Remove the dumpling from the pan and repeat the process for the remaining filling and egg mixture.

To ensure the pork is cooked through, you can cook the dumplings further in a hot pot or steam them.

To steam, place the dumplings in a steamer and steam for 15 minutes once the water is boiling.

Serve the dumplings with your favorite dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens