Chinese Ground Beef Egg Dumpling
Chinese Ground Beef Egg Dumpling
The best part about these protein-packed lil’ thangz is that they’re not manipulated to fall under the category of gluten-free, GAPS, or paleo. They just traditionally are. — Wok Like MeFor more recipes like this one, visit Wok Like Me.
Servings
6
Ingredients
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 3 small green onions
- 2-3 eggs (cage-free, organic)
- salt, to taste
- .25 pound ground free-range pork or beef
- oil, for frying
- water for light steaming (if using pork)
Directions
- Start by mincing up your aromatics. Separate the white from the green part of the green onions. Slice the green part into thin rounds and reserve for garnish.
- Next, beat your eggs as you normally would for scrambling or omelettes. You can add salt to your liking. Set eggs aside.
- Fold your aromatics into the meat and season lightly with salt, set aside.
- On medium heat, add a few tablespoons of fat to your wok or pan, go with something neutral that doesn’t overshadow the existing flavors. I used sesame oil which is quite strong, but the Chinese cook with a lot of peanut and corn oil.
- Here’s where it gets slightly tricky: You’ll want to create somewhat of a rhythm while you’re frying, adding meat, folding, and flipping. It sounds hard, but it’s really easy after you’ve done a couple Yangshuo egg dumplings.
- Take about a tablespoon of your egg mixture and pour it onto your pan. It will create a decent circle. Let it cook for about 15-20 seconds and then top with about 1/2 tablespoon of your meat filling.
- Use a spatula to fold one side of the egg to the other, like a little taco, and then flip onto the opposite side. You should have used enough oil to where the egg easily lifts.
- Make about 3-4 dumplings at a time to start. Add a couple tablespoons of water to the pan once your Yangshuo egg dumpling is flipped, and let steam for 1-2 minutes to make sue the meat is cooked through.