Chinese Egg Dumplings (Dan Jiao)
These Chinese Egg Dumplings (Dan Jiao) are tasty and gluten-free!
Servings: 12 dumplings
Ingredients
For The Pork Filling
- 1 spring onion, finely chopped
- 1 garlic clove, minced
- 2 teaspoon ginger, minced
- 200 g pork mince
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- ½ tablespoon rice wine vinegar
- ½ teaspoon black pepper
- ½ teaspoon chilli flakes
- ½ tablespoon potato starch, or tapioca starch
For The Gluten-Free Egg Wrappers
- 4 eggs, whisked
- 1 tablespoon water
- ½ tablespoon potato starch, or tapioca starch
For The Dumpling Sauce
- 300ml water
- ½ chicken stock cube
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon rice wine vinegar
For Garnish
- 1 spring onion, finely chopped
- ½ red chilli, finely chopped
- 1 tsp black sesame seeds
Instructions
To Make The Pork Filling
- Combine all of the pork filling ingredients together in a bowl. Use a chopstick or a fork to mix the ingredients until a rough paste-like consistency has formed. Set the mixture aside.
To Make the Egg Wrappers
- In a jug, combine the eggs, water, and potato starch together until well-mixed.
Making The Dumplings
- Grab a pan and drizzle in a spoonful of vegetable oil. Place on medium heat.
- Pour a spoonful of the egg mixture into your non-stick pan and form it into a rough circle with a spatula. When the underside is slightly cooked and the top is still moist, add a small spoonful of the filling into the centre of the wrapper. Gently fold over the wrapper using a spatula and a spoon into a half-moon and seal gently with the spatula. Remove and set aside. Repeat this step until the egg mixture and filling are finished.
- Using the same pan, add in your dumpling sauce ingredients, combine, and place on medium heat. Add in your egg dumplings gently, you don't want them to split. Place a lid on the pan and boil for 8 minutes.
- Remove the dumplings and plate up. Drizzle over some of your dumpling sauce, spring onions, chillies, and sesame seeds! Enjoy!