Cherry & Dennis Helper Habitat
Egg Dumpling and Baby Cabbage Soup
蛋角娃娃菜湯
Recipe overview
Small pork portions are enclosed in soft egg wrappers, then cooked through in cabbage broth.
01
Ingredients
Main ingredients
- 6 pieces eggs
- 250 g minced pork
- 350 g baby napa cabbage
- 10 g ginger
- 2 stalks spring onions
Egg dumpling filling seasoning
- 1 tsp light soy sauce
- 1 tsp cornflour
- 0.5 tsp sesame oil
- 0.125 tsp ground white pepper
Egg wrapper seasoning
- 0.125 tsp salt
Egg wrapper frying oil
- 2 tbsp cooking oil
Clear broth
- 1.2 L unsalted chicken stock
- 0.25 tsp salt
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- lidded soup pot
- measuring spoons
- non-stick frying pan
- spatula
- ladle
- food thermometer
- fork
- pastry brush
- forming tray
- serving bowls
03
Steps
Step 1
Mince half the ginger and slice the rest; chop onion whites and greens separately
Mince half the ginger and slice the rest; chop onion whites and greens separately.
Step 2
Mix pork with filling seasoning, minced ginger and onion whites; divide into sixteen small portions
Mix pork with filling seasoning, minced ginger and onion whites; divide into sixteen small portions.
Step 3
Beat eggs with wrapper salt and remove large bubbles
Beat eggs with wrapper salt and remove large bubbles.
Step 4
Wash cabbage leaves and cut into lengths, separating stems and leaves
Wash cabbage leaves and cut into lengths, separating stems and leaves.
Step 5
Warm the non-stick pan over low heat and brush lightly with oil
Warm the non-stick pan over low heat and brush lightly with oil.
Step 6
Use one sixteenth of the egg at a time to form an eight-centimetre round, keeping the centre moist
Use one sixteenth of the egg at a time to form an eight-centimetre round, keeping the centre moist.
Step 7
Put one thin filling portion on one side, immediately fold the other half over and press the edge
Put one thin filling portion on one side, immediately fold the other half over and press the edge.
Step 8
Remove once the wrapper sets and repeat for sixteen; the filling is not yet cooked through
Remove once the wrapper sets and repeat for sixteen; the filling is not yet cooked through.
Step 9
Bring stock, ginger slices and cabbage stems to a boil, then simmer five minutes
Bring stock, ginger slices and cabbage stems to a boil, then simmer five minutes.
Step 10
Gently add dumplings and leaves; simmer twelve minutes without vigorous stirring
Gently add dumplings and leaves; simmer twelve minutes without vigorous stirring.
Step 11
Cut the thickest dumpling open to check pork is cooked through; simmer longer if needed
Cut the thickest dumpling open to check pork is cooked through; simmer longer if needed.
Step 12
Add broth salt and onion greens, then portion dumplings and cabbage soup into bowls
Add broth salt and onion greens, then portion dumplings and cabbage soup into bowls.
Common mistakes
- Thick filling or fully dry wrappers will not seal; cooked egg does not mean cooked pork.
Tips
A little unset egg at the edge helps seal the wrapper. Form all dumplings before the soup stage and keep the forming plate distinct from ready-to-eat food.
