NO DOUGH DUMPLINGS! Egg Dumplings Recipe

Instructions

1. Wash the spinach carefully. The end of the stem and root usually has lots of sand. Make sure you clean that.

2. Bring a pot of water to a boil. Add 1/2 tsp of salt. Then blanch the spinach. The stem side goes in first. A few seconds later, drop the rest. Let it blanch for about 20 seconds and take them out.

3. Get rid of the excess water. Spread it on the cutting board so it can cool down faster. Then finely dice them. Squeeze as much liquid as you can out of the spinach. Set it aside, we gonna make the filling.

4. You will need 250 grams of ground pork. To that, add 2 tsp of soy sauce, 2 tsp of oyster sauce, 1/4 tsp of salt, 2 cloves of grated garlic, some white pepper to taste, and a drizzle of sesame oil. Mix everything first. Then stir the meat within one direction for a few minutes to develop the texture. When you see there are some thin strengths appearing, that means it is good. Now you can add the blanched spinach, and 1/4 cup of diced spring onion. Mix it well. You can make 30-35 egg dumplings with this recipe. I like to pre-divide the filling into small oval pieces. The amount is about 2 tsp for each piece. When you make egg wrappers, it is gonna be really fast and you won’t have enough time to shape the filling so it is better to do it now. Set it aside. Let’s move on to the egg.