MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Dan Jiao - Egg Dumplings
Categories: Chinese, Holiday, Eggs, Dumplings, Pork
     Yield: 10 Servings

     5 lg Eggs
     8 oz Ground pork (or chicken)
     2 tb Shaoxing wine
     2 tb Light soy sauce
   1/2 ts Sesame oil
   1/4 ts Ground white pepper
     2 tb Water
     2 tb Minced scallion
     1 ts Minced ginger, plus
     1    Additional thin slice of
          Ginger
          Vegetable oil

 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).

 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.

 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.

 Reminder that at this step, the egg dumplings are not fully
 cooked. You will need to cook these Chinese egg dumplings further
 in a soup, or you can steam them for 5 minutes.

 This recipe makes 3 dozen (10 servings of three dumplings each).

 From: Https://Thewoksoflife.Com

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