Hakka Clay Pot Egg Dumplings

Egg Dumplings

• 6 eggs, beaten

• 250g pork belly, minced (skin removed)

• 10g dried shrimp, rinsed and finely chopped

• 3 dried shiitake mushrooms, soaked and finely chopped

• 1 tbsp light soy sauce

• 1 tbsp oyster sauce

• ½ tsp white pepper

• 1 tbsp Shaoxing rice wine (optional)

• 1 spring onion, finely chopped (white part for filling, green part for garnish)

Broth

• 50g mooli (white radish/daikon), julienned

• 1 handful Chinese celery stems, cut into 2–3 cm chunks

• 1 handful Chinese celery leaves, for garnish

• 1 red chilli, deseeded and julienned (for garnish)

• 200mL chicken stock or water

• 2 tsp light soy sauce

• 1 tbsp oyster sauce

• White pepper, to taste

• Cornflour slurry (1 tsp cornflour mixed with 1 tbsp water)

Prepare the Filling

Finely chop the pork belly (or use minced pork).

In a bowl, mix the pork with dried shrimp, chopped shiitake mushrooms, light soy sauce, oyster sauce, white pepper, rice wine, and chopped spring onion stems.

Massage the mixture well with your hands until slightly sticky. Set aside.

Make the Egg “Wrappers”

Beat the eggs until smooth.

Heat a small non-stick frying pan on low heat and lightly oil it.

Pour in about 2 tbsp of beaten egg to make a thin circle, like a mini omelette.

When the egg is half set, place a spoonful of pork filling in the centre.

Fold the egg over to encase the filling - like a half-moon dumpling.

Remove once just set. Repeat until all the filling or eggs are used.

(Tip: Keep the heat low to prevent the egg from browning too much.)

Pan-Fry the Dumplings

Lightly oil the pan again and pan-fry the dumplings on both sides until golden brown.

They don’t need to be cooked through - the pork will finish cooking in the broth.

Prepare the Broth

Heat your clay pot (or deep pan) on medium heat.

Add any leftover minced pork to render out the fat for extra flavour.

Add Chinese celery stems and mooli, and sauté briefly.

Pour in chicken stock, light soy sauce, and oyster sauce.

Bring to a gentle boil, then simmer for 2 minutes. Taste and adjust seasoning with white pepper.

Cook the Dumplings in the Broth

Gently place the golden egg dumplings into the simmering broth.

Cover and cook for 3–4 minutes until the dumplings are fully cooked and the broth is rich.

For a thicker sauce, stir in a little cornflour slurry and simmer briefly.

Garnish and Serve

Garnish with spring onion rings, celery leaves, and red chilli slivers.

Serve the dish directly in the clay pot for an authentic touch.