Pork And Egg Dumplings Recipe
Try this Pork And Egg Dumplings. An easily prepared recipe, Pork And Egg Dumplings is a side dish that you will always love to include in your menu.
Ingredients
NOODLE PASTE
3 oz. self-raising flour
1 teaspoon sugar
1 teaspoon melted lard
1 very small egg
FILLING
4 oz. pork, chopped, with a little fat in it
1 dessertspoon water chestnuts, chopped
1 dessertspoon bamboo shoots, chopped
Pinch each salt, sugar, pepper and Ve-Tsin
1/2 teaspoon ginger sherry
1 teaspoon beaten egg
1/2 teaspoon cornflour
4 hard-boiled eggs, shelled
Directions
TO MAKE THE NOODLE PASTE Sift the flour and sugar on to an enamelled tray.
Make a well in the centre and add the cool melted lard and the egg to it.
Gradually work the flour into the liquid and knead very well.
Cover and set aside.
TO MAKE THE FILLING Mix pork, chestnut and bamboo shoots; chop again.
Add seasonings, sherry and beaten egg.
Work together.
Work in cornflour.
Divide the noodle paste into 4 equal-sized pieces.
Form each into a ball and then spread it out with the heel of the hand to a 4-inch round.
Form the meat mixture into 4 little rounds.
Place a shelled egg, point down, on each and work the meat mixture up and around it to cover it completely.
Place each meat-coated egg, lengthwise, in the centre of each round of noodle paste.
Gather the surrounding paste up and over.
Pinch the joins together.
Place each 'dumpling' on a small square of greaseproof paper on a plate.
Put it in a steamer and steam for 20 minutes.
Make a well in the centre and add the cool melted lard and the egg to it.
Gradually work the flour into the liquid and knead very well.
Cover and set aside.
TO MAKE THE FILLING Mix pork, chestnut and bamboo shoots; chop again.
Add seasonings, sherry and beaten egg.
Work together.
Work in cornflour.
Divide the noodle paste into 4 equal-sized pieces.
Form each into a ball and then spread it out with the heel of the hand to a 4-inch round.
Form the meat mixture into 4 little rounds.
Place a shelled egg, point down, on each and work the meat mixture up and around it to cover it completely.
Place each meat-coated egg, lengthwise, in the centre of each round of noodle paste.
Gather the surrounding paste up and over.
Pinch the joins together.
Place each 'dumpling' on a small square of greaseproof paper on a plate.
Put it in a steamer and steam for 20 minutes.
