MaomaoMom® Kitchen 毛毛妈厨房

【Egg Skirt Dumplings】
MaomaoMom

When I make dumplings, I usually make a large batch. They freeze well and it is convenient to make a quick dish like this Egg skirt dumplings.

Prepare time: 2 hours
Cook time: 10 minutes
Level: medium
Serves: 100 dumplings, about 20 servings

Ingredients:

Dough：
1) 5 cups unsifted all-purpose flour (800g), 1 cup whole wheat flour (160g);
2) lukewarm water 500 ml (500g);
3) 1 tbsp olive oil;
Filling:
4) 1200g extra lean ground pork;
5) 650g shallots, 6 green onion, 5g fresh ginger, long white mushroom 1 pkg (150g);
6) 5tbsp light soy sauce, 3 tbsp premium soy sauce, 1 tbsp dark soy sauce, 3 tsp salt, 1 tsp ground thirteen Chinese spice, 1.5 tbsp sesame oil, 1.5 tbsp corn starch, 1 tsp chicken broth mix, ½ cup water;
Others:
7) 1 tbsp olive oil, ¾ cup water for cooking some dumplings;
8) 1 large egg, ¼ tsp salt, 1 tsp premium soy sauce, 1 tsp finely chopped green onion, 1.5 tbsp water.

Directions:
1: Dough: Measure flour in a medium bowl, add 500 ml lukewarm water (Picture 1), to form a large dough. Add 1 tbsp oil, knead the dough for 1 minutes until it forms a smooth ball (Picture 2). Cover with a damp cloth or food wrap and let it stand for 30-60 minutes.
2: Filling: Remove old skin of shallots (Picture 3), rinse with water and then chop finely. Finely chop the green onions and mince ginger. Remove the roots of white long mushroom, rinse and chop finely (Picture 4). Combine all ingredients of Ingredient 4-6) in a bowl, stir with a wooden spoon in one direction for 3 minutes, until it becomes sticky (Picture 5), set aside.

3: Divide the dough into 5 equal portions. Cover other portions with a damp cloth while working on one. On a floured working surface, shape the one portion dough into a log about 1.5 cm diameter. Cut into 20 equal sized portions. Press with your palm to flatten them. Roll out each disc into 9-10 cm circle (Picture 6).
4: Place 1.5 tablespoons filling in the middle of each wrapper (Picture 7). Fold the wrapper over to form a half moon and press the center edges to seal. Then start from the right side, fold slightly the back side to form pleats. Work your way towards the center, then over to the left side (Picture 8). Repeat with the remaining dough and filling. You can freeze dumplings on a tray and then store them in sealed plastic bags in deep frozen for later use.

5: In a nonstick sauté pan, add 1 tbsp olive oil over high heat. Place 8-16 dumplings in the pan (Picture 9), add 3/4 cup water and cover the lid (Picture 10), This allows the dumplings to steam and cook through. Meanwhile, add all ingredients of Ingredient 8) in a small (Picture 11), beat well. Cook for 5-7 minutes or until all the water almost evaporates. Reduce to medium heat, add beaten egg and continue cook for another 3-5 minutes until the bottoms are golden brown and crispy. Serve warm, yummy.

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