01 February 2010

Egg Skin Dumpling with Pork and Spring Onions

From all the recipes my grandma has passed to me, these are my absolute favorites. Basically, its like making pan-fried dumplings. Only the meat is wrapped in a thin layer of egg - hence the name 'Egg Skin Dumplings'. To do this, you need a hot pan with quite a bit of oil. Once you place about a chinese soup spoonful of egg into the pan, the egg mixture will bubble up and start to cook. Before it completely cooks, you have to drop in another spoonful of pork and green onion mince into the egg and using a spatula or something similar, fold it in half and wrap the semi-cooked egg around the pork mince. If the egg is completely cooked, then it wont stick to the pork mince. So each step has to be kind of done immediately one after another.

Until I had figured out this process, I've always screwed these up. By the time I managed to scoop up right amount of mince filling to add into the egg, the 'egg skin' would already be over cooked. And so the egg would end up separated from the pork mince. Or I'll ended up burning the egg skin before the pork mince has had a chance to cook properly.

So .. here's how to do it.

The trick is to have the mince proportions 'pre-rolled' into small oval balls - about a soup spoonful - think dumpling size here. And laid out on a plate before you start making the 'egg skin'. Arrange everything around the frying pan so its easily accessible. The beaten eggs in one bowl with a chinese soup spoon and the mince pork with green onions balls on a plate.

Place about 2 tablespoons of oil into the pan, wait till it heats up. Yes.. it is quite a bit of oil, but any less and the eggs will start to stick to the pan.

Get 1 spoon of the egg mixture ready. With one hand, carefully pour 1 spoon of the egg mixture into the pan. As it starts to cook and bubble up, with the other hand, drop in one of the oval shaped balls of pork mince and fold and close up the egg dumpling with the spatula. Place spatula back down on the empty plate (which will be used to collect completed dumplings later), and repeat the process.

Lightly press down on each dumpling as they cook. Turn each Egg dumpling only once. They should only need about 2 mins on each side. After that remove from the pan and place onto the plate. The pork will cook in the later steps.

You should only have a maximum of about 4 egg dumplings cooking in the pan at any time. Over crowding the pan just makes your life harder.

Egg Skin Dumpling with Pork and Spring Onions
Recipe from my grandma - makes about 18 dumplings

For the Pork:
  • 250g pork neck (coarsely minced in a food processor)
  • 1 tablespoon cooking oil
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 1 teaspoon cornflour
  • 1 cup of green spring onions (finely sliced)
  • couple of dashes of sesame oil
  • 1/2 cup of water
For the eggs:
  • 6 eggs
  • pinch of salt
  • Additional oil for pan-frying
  1. Prepare the pork mince mixture. Process the pork neck (you can use any part of the pork) and the food processor until its turned into a coarse mince. Try not to over mince it into a pork puree!
  2. Season the pork mince with the above ingredients listed, then add in the spring onions. Add in half of the water first and stir to combine the mince and spring onions. Continue to add the remaining water until the pork mince and spring onions are well combined.
  3. Crack the eggs into a large bowl and beat with a fork or pair of chopsticks until the whites and yokes have broken down. Season with a pinch of salt
  4. Place the pan on medium-high heat, and add about 2 tablespoons of oil in the pan.
  5. Carefully pour in 1 soup spoonful of egg mixture, then add in the 'pre-rolled' pork mixture, then fold and close up the egg skin and cook for 2-3 mins on each side. Press lighly on the dumpling as it cooks to make sure the egg skin sticks to the mince, turning only once.
  6. Remove egg dumpling from pan once it has cooked for 2-3 mins on the 2nd side and place on a plate
  7. Add more oil to the pan if it starts to dry out. Repeat until either there is no more egg mixture or pork mince.
  8. Once you have reached the last dumpling, carefully return the dumplings on the plate back to the pan.
  9. Arrange the dumplings to fill up any gaps on the pan.
  10. Turn the heat up and pour in the remaining 1/4 cup of water, cover the pan and let the dumplings cook\steam for a further 4-5 mins. This will make sure the pork is cooked properly.
  11. Remove the cover and carefully transfer the dumplings to a plate. - Its handy to have good chopstick skills here. Tongs with silicon covers will also work.
  12. Serve with some steam rice.


  1. Wish I had more hand-me-down recipes to speak of! Neither paternal grandmother nor mother are that into cooking...*sigh*

  2. Hi mademoiselle... thanks for visiting.. :) It does help to have a grandma who is like a walking encyclopedia of recipes.. funny thing is that i think i started cooking because my mummy couldn't cook.. :P


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