EGG WRAPPED CHICKEN DUMPLINGS

By BobD

Ingredients

• YIELD 12 PIECES
• 3 oz ground chicken
• 1 tablespoon chopped fresh mint
• 1 small (1- to 2-inch) pickled red chile, finely chopped, including seeds
• 1 teaspoon oyster sauce
• 1/4 teaspoon salt
• 2 duck eggs or 2 jumbo chicken eggs
• 2 tablespoons peanut oil

Details

Servings 12
Adapted from gourmet.com

Preparation

Step 1

Stir together chicken, mint, chile, oyster sauce, and salt in a small bowl.

Divide into 12 portions (about 2 teaspoons each) and form each into a lozenge shape.

Beat eggs with chopsticks or a fork in another small bowl until uniform in color.

Heat 1 tablespoon oil in a wok over medium heat until it shimmers.

Spoon a scant tablespoon egg into middle of oil and when edges begin to set, 5 to 10 seconds, put about one portion of chicken filling in middle.

Immediately fold egg over filling to form a half-moon and push dumpling up a side of wok above oil to brown on both sides, turning over once, about 1 minute.

Transfer to a plate (filling will not be fully cooked). Make more dumplings in same manner adding more oil as necessary.

Once all dumplings are made, put dumplings back in wok. Add 1/2 cup water, then cover wok and steam dumplings, turning them over every minute, until chicken filling is cooked through and water has evaporated, about 3 minutes total.