egg dumplings

Our family has been making egg dumplings, 蛋饺 (dan jiao) every Chinese New Year for as long as we can remember. The shape and color of these egg dumplings resembles the gold coin or gold nuggets of old China, making them a symbolic food! This recipe makes 3 dozen.

Egg Dumplings, A Chinese New Year Must Have (蛋饺)

eggs

pork ((or chicken))

Shaoxing wine

soy sauce

sesame oil

white pepper

water

scallion ((minced))

ginger ((minced,

A large (round stainless steel soup ladle)

Some vegetable oil and a pastry brush

In a large bowl, beat 5 eggs for a good 2 minutes. Set aside next to the stove.

In a separate bowl, mix the ground meat with the Shaoxing wine, light soy sauce, sesame oil, ground white pepper, water, minced scallion, and minced ginger. Whip everything in one direction for at least 3 minutes, until the filling is well combined and starts to take on a sticky texture. Set aside along with the egg.

Pour a small amount of oil in a bowl, and grab a pastry brush. Set it alongside the egg and meat filling so everything is easily within reach.

Now, turn your stove on to medium heat. Hold the ladle over the open flame (if you have an electric stove, it will be tricky to maintain even heat), and with the help of a pair of chopsticks, rub the ginger inside the ladle all over using quick motions for a good two minutes or so. This step treats the ladle, so the egg will not stick to it. I’m not sure why it works, but it does! If the egg still sticks to the ladle, repeat this process one more time.

Once the ladle has been treated, brush the inside with some oil, pouring any excess oil back into the bowl. Add 1 tablespoon of the egg mixture, and immediately turn the ladle in a circular motion to spread the egg mixture into a circle about 3 inches in diameter. Add 1 teaspoon of the meat filling on one side of the circle, and use the chopsticks to ease the other half of the circle off of the ladle, folding it over to create a half moon shape. Gently tap the edges closed so the inner raw egg seals the dumpling shut. That’s one! Repeat until you’ve used up all your egg and meat filling. This recipe makes 3 dozen egg dumplings.

This Hungarian cauliflower soup recipe, known as karfiolleves, is made with paprika, dumplings, and pantry ingredients.

Hungarian Cauliflower Soup | Karfiolleves

all-purpose flour

salt

(1 oz) cold unsalted butter,

(2 oz) unsalted butter, cold

paprika

yellow onion, finely chopped (1 cup)

vegetable stock

carrot,

kosher salt,

black pepper,

flat-leaf

Sour cream

Stir

In a bowl, stir together the flour and salt. Add the butter and, using your fingers, rub it into the flour until pea-size crumbles form. Add the egg and stir until a somewhat wet, soft, sticky dough forms. (Don&#8217;t worry. It will firm.) Cover and refrigerate the dumpling dough for at least 30 minutes or until ready to use.

Make the dumplings (optional)

Melt

In a 6-quart saucepan over medium-high heat, melt the butter. Add the paprika and onion and cook, stirring, until the onion is softened, about 5 minutes.

Simmer

Add the stock, cauliflower, and carrot, season with salt and pepper, and bring to a boil. Reduce the heat to medium, cover, and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.

Cook

When the vegetables are tender, using a 1/2-teaspoon measuring spoon, portion out and drop all the dumpling dough into the simmering soup. Cover the pot and cook, without stirring, until the dumplings expand slightly, float to the surface, and are cooked through, 2 to 3 minutes. 

Make the Hungarian cauliflower soup

Serve

Season the soup with salt and pepper. Ladle the soup and dumplings, if using, into bowls and garnish with parsley and, if desired, a dollop of sour cream or crème fraîche. Originally published January 24, 2017.

Serve the Hungarian cauliflower soup

Juicy savory meat filling is wrapped in egg omelet wrappers. They can be served with some gravy or in a hot pot or soup. A Chinese New Year staple.

Chinese Egg Dumplings (Dan jiao)

200 gr ground pork/ ground chicken

Tbsp shaoxing wine

green onion (finely chopped)

Tbsp sesame oil

tsp sugar

cornstarch

chicken broth

Tbsp oyster sauce

Tbsp Shaoxing wine

Mix all the ingredients for the filling and let it marinade for 30 minutes. Meanwhile, crack the eggs, add cornstarch and water and beat the eggs until lightly foamy

Preheat a non-stick skillet with some oil over medium heat. When ready to cook, lower the heat to&nbsp;low. Spoon about 2 Tbsp of the egg mixture and spread it on the skillet with the back of the spoon to form about 4-inch circle (it's okay if it's not a perfect circle)&nbsp;

Prepare the filling:

When the bottom is cooked but the top is still wet, spoon about 1-2 tsp of the filling in the middle of the egg and then fold the egg over and gently press the edges so it seals, and you have a half circle. The filling is uncooked at this point. Repeat this until you are done with the eggs and filling

Making the egg dumplings:

If you are using the egg dumplings for hot pot or soups, they are ready to be used. Just cook the dumplings in the hot pot broth or soups until cooked through

Cooking the egg dumplings:

If you want to serve with gravy, put all the ingredients for the sauce (except for cornstarch mixture) in a large pan or wok with a lid. Bring it to a boil. Add the egg dumplings you've made above and lower the heat and cover with a lid and let it gently simmer for about 5-8 minutes or until the pork filling inside is cooked through

Once the egg dumplings are cooked through, use a slotted spoon to remove them and arrange on a serving platter. Bring the chicken broth back to a boil, at this point, the broth has been reduced by almost half after cooking the dumplings.&nbsp;Give the cornstarch mixture a stir and pour in while the other hand keeps stirring until the gravy is thickened slightly

Prepare the gravy:

Pour the sauce over the dumplings and garnish with chopped green onions. Serve immediately

Serving:

Bouncy dumplings from Alsace made from just flour, water, salt and eggs. Best paired with a hearty stew like <a href=u0022https://mmbonappetit.com/coq-au-riesling/u0022 data-type=u0022postu0022 data-id=u0022841u0022>Coq au Riesling</a>.

Spaetzle • Alsatian egg dumplings

g salt

Butter or oil

Salt

Pepper

Nutmeg

Add water and salt to a large bowl and whisk until the salt has fully dissolved.

Add eggs and whisk until the yolks and whites blend together.

Sieve in a quarter of the flour at a time and whisk. Once the batter is well combined and there are no large lumps remaining, set aside.

Heat a large pot of water with a pinch a salt on medium-high.

If using a spaetzle maker, potato ricer, or piping bag: ladle about a cup of batter into the container and slide/press/pipe the batter into the boiling water to form small dumplings.If using the traditional method: ladle some batter onto a wet cutting board, then scrape small bits of batter into the pot of boiling water with a kitchen scraper or knife.NOTE: do this in small batches to avoid overcrowding the pot.

Cook the spaetzle, stirring gently until all the dumplings have floated to the surface of the water.

Remove the spaetzle from the pot with a slotted spoon and add to a bowl.

Repeat for the rest of the batter.

To serve: heat a large saucepan on medium and add butter or oil.

Add spaetzle and sauté until most of the dumplings have some crispy brown bits.NOTE: if you made more spaetzle than you can user in one sitting, only sauté enough for serving. Store the rest in an airtight container in the fridge for up to 5 days. When you are ready to eat, follow steps 9 u0026 10.

Season to taste with salt, pepper, and nutmeg.

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