Ingredients: 600 g minced pork, 4 eggs, spring onions, ginger, pickled cabbage, fresh soya beans (boil first) (or fresh peas).
Seasoning (for filling): cornflour, sesame seed oil, salt, sugar, rice wine, ground pepper.
Preparation: 1) Filling: Thoroughly mix minced pork, finely chopped spring onions and ginger, 2 tablespoons cornflour, 1 tablespoon sesame seed oil, a little salt, sugar and pepper, 1 small bowl water and 1 egg. Set aside.
2) Dumplings: (a) Thoroughly beat together 3 eggs, 1/2 tablespoon cornflour (blended with a little water) and 1/2 teaspoon salt, to make a thin batter.
(b) Take a very large spoon, brush inner surface with oil. Hold spoon over a low flame, scoop 2 tablespoons egg batter onto spoon and spread out to form a skin. Add meat filling, gently close skin over filling using chopsticks to form a dumpling. Repeat for each dumpling.
3) Boil a pan of water, rice wine, soya sauce, a few slices of ginger and sections of spring onion. Add dumplings and simmer 30 min.
4) Finely chop pickled cabbage. Heat a little oil in wok. Add cabbage, sugar and salt. Mix and stir-fry. When aroma develops, add soya beans. Continue stir-frying briefly over a high heat. Finally add egg dumplings, cover wok and cook on a low heat for 10 minutes. Serve.
