Hakka Egg Dumplings Claypot

3 eggs
300g pork belly, finely minced
2 dried shiitake mushrooms, soaked and chopped
2 spring onions (stems finely chopped, greens sliced)
2 Thai shallots, finely chopped
1 small piece daikon, julienned
Handful Chinese celery (stems chopped, leaves reserved)
1–2 red chillies, sliced
Vegetable oil

The Filling Seasoning

1 tablespoon light soy sauce
Pinch white pepper
1 teaspoon Shaoxing rice wine

The Broth

500ml chicken stock
1 tablespoon oyster sauce
1 teaspoon fish sauce
Pinch white pepper

PREPARATION

1. Finely mince the pork belly and place in a bowl with chopped shiitake mushrooms, shallots and spring onion stems.
2. Season with light soy sauce, white pepper and Shaoxing rice wine, then mix thoroughly until sticky.
3. Beat the eggs and heat a non-stick pan with a little oil over low heat.

COOKING

1. Pour a thin layer of egg into the pan to form a small omelette.
2. Place a spoonful of pork filling onto the omelette and fold over to form a dumpling.
3. Repeat until all the filling and egg are used.
4. Lightly pan fry the dumplings until golden on both sides, then remove and set aside.
5. In a claypot or saucepan, heat a little oil and fry any leftover pork to release flavour.
6. Add the Chinese celery stems and daikon, then pour in the chicken stock and bring to a boil.
7. Season the broth with oyster sauce, fish sauce and white pepper, then simmer for 2 minutes.
8. Add the dumplings to the broth, cover and simmer for 3–4 minutes until cooked through.
9. Finish with spring onion greens, celery leaves and sliced chilli before serving.

School of Wok Tips

• Keep the omelette thin so it wraps easily around the filling.
• Pan frying before simmering helps the dumplings hold their shape.
• Use pork belly for extra flavour and juiciness.
• The egg wrapper absorbs broth, making the dumplings extra tender.

FAQs

What makes egg dumplings different?
They use egg omelettes instead of traditional dough wrappers.

Can I use other meats?
Yes, chicken or turkey mince can be used, though pork gives the best flavour.

Do I need a claypot?
No, a heavy-based saucepan works just as well.