Name: Omelette Dumplings Recipe - Australian Eggs
Total time: 30 min
Yield: 3
Ingredients: 8 eggs; 4 tbsp cornflour; 200g lean pork mince; 2 cloves garlic, grated; Thumb-sized knob ginger, grated; 4 spring onions, finely sliced; 2 tbsp low salt soy sauce; 1 tsp sesame oil; 2 tbsp Shaoxing cooking wine (or a little stock); Chilli oil and soy sauce, to serve; 2 serves of boiled vegetables per person (e.g. broccoli, peas, asparagus & carrot)

Omelette Dumplings

Preparation time 30 mins
Serves 3 people
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Publication 11 February 2021
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Ingredients

For the wrappers

8 eggs

4 tbsp cornflour

For the filling

200g lean pork mince

2 cloves garlic, grated

Thumb-sized knob ginger, grated

4 spring onions, finely sliced

2 tbsp low salt soy sauce

1 tsp sesame oil

2 tbsp Shaoxing cooking wine (or a little stock)

Chilli oil and soy sauce, to serve

To Serve

2 serves of boiled vegetables per person (e.g. broccoli, peas, asparagus & carrot)

Method

Add a little water to cornflour to make a paste then, in a large jug, whisk through eggs.
Make the filling by mixing all ingredients in a bowl and massaging them together with your hands. This will create a springy/juicy texture of the filling.
Lightly oil a pan over low-medium heat and pour about a tablespoon of the egg mix to make a circle. Once the bottom of the egg has set but the top is still a bit sticky/wet, add a small teaspoon of filling to the middle of the wrapper then fold one side over to encase it, making a semi-circle.
Seal the edges by gently pressing them with a spatula.
Once the edges are set, place the dumplings to the side. They won’t be fully cooked yet, just continue til you’ve used up all the mix.
Add the dumplings back to the pan and pour in the Shaoxing. Cook for 5 minutes, flipping halfway, or cover with a lid to steam through.
Serve with a good drizzle of chilli oil and some soy sauce to dip on the side as well as 2 serves of boiled vegetables.