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Egg Dumplings


1 tsp. dried shrimps 1 tsp. cornstarch, dissolved in 1 tsp. water
9 oz Chinese cabbage leaves 4 1/2 tbsp vegetable oil
3 arrowheads 4 eggs
3 1/2 oz (100g) mined pork 1/2 tsp. salt, or to taste
1/4 tsp. scallions, chopped 5 oz high stock


  1. Soak the dried shrimps in hot water for 20 minutes. Remove, drain, and chop finely. Wash the Chinese cabbage leaves and cut into halves. Peel arrowheads and chop finely.
  2. Mix minced pork with arrowheads, scallions, ginger, shrimps, cornstarch, and 1 tsp. oil. Stir to blend well.
  3. Beat the eggs. Add in 1/2 tsp. of the salt.
  4. Divide egg and pork into four potions respectively. Add 1 tbsp of the oil to a wok wand heat over a low fire until barely hot. Pour in one portion of the egg , and swirl it around to make a very thin pancake. Immediately add a portion of the pork mixture into the centre of the egg pancake. Fold up the pancake into a crescent dumplings with the pork filling inside. Remove. Add another tbsp of the oil and repeat until all the dumplings are made.
  5. Pour the stock into a pot and the cabbage leaves. Bring to a boil and add 1/4 tsp. salt. Add the dumplings. Simmer over low heat for 5 minutes and remove.