I almost wanted to head down to buy the dumpling skin when the idea just struck me… How about using an egg crepe as the dumpling skin since I have plenty of eggs lying around ? And surprisingly, the end result is far better than using dumpling skin which is primarily made up of flour and realizing that you do not have them in the right texture, it might just come off as too thick and starchy after cooking, and if they are too thin, they probably would break easily whilst wrapping the filling.
I had them in steamed, pan-fried and even deep fried to try out the difference and of course, in finding my most preferred way of eating these egg crepe dumplings… and pan fried is so far my best option.
The steamed version :
Before this, I was really toying with the idea of deep frying an egg crepe, and of course with the dumpling filling and wondering if it would turn all crispy at the sides, or whether my filling would fall out whilst frying them, just like what happens to my curry puffs long time back. But I guess the sticky texture of the filling prior to that does help to seal in the juices and kept everything intact. Beating the mixture by hand till sticky is an important step to hold the filling together. However, as they are eggs after all, deep frying tends to be too oily for my liking, and the eggy tasty are somehow “drowned” after deep frying. But for those who love deep fried stuffs, I am sure this would be your favorite. These egg crepe dumplings, I believe, could not be found for sale anywhere else and only from the home kitchen, that such painstaking efforts are used to churn out these delicacies.
And when you pan fried them, they are exactly like how “guo tie” are meant to be. The eggy crepe taste is more apparent than deep fried and compiled with juicy meat fillings, they are more delicious than our usual “guo tie”! Oh yes, do pan fried them with olive oil, they infuse into the dumplings during pan frying and give a very aromatic taste after cooking ! And of course, if you are the health conscious kind, just steaming them alone or adding them to the soups are good alternatives.
Doesn’t the dumplings look like curry puffs, especially the steamed version ? They amuse me so much that I keep having the feeling that I am wrapping a curry puff when I am wrapping the egg crepe dumpling. Hahaha! And guess what, I even used the curry puff skin trimmer to trim the sides of the egg crepe dumplings as well, so that they look better with some “patterns”! But I guess they all fade away while cooking.. but if you look at them hard enough… you probably can spot the slight zig-zaggy all along the sides…
Happy feasting on these egg crepe dumplings !
- 7 eggs
- 1/2 tsp salt
- 1 tsp corn flour
- 2 tbsp water
- 320g minced pork
- 100g fish paste
- 100g prawn, minced
- 1 carrot, diced
- 15 pieces of water chestnuts, diced
- 4 stalks of spring onion, chopped
- 2 tsp soya sauce
- 2 tsp shaoxing wine
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp pepper
- 1 egg white
- 1 tsp corn flour
- 2 tsp of corn flour
- 2 tablespoons of water
- 2 teaspoons of olive oil
- Mix all the ingredients for the fillings and season with the marinade. Beat the mixture till it becomes very sticky. Leave it in the fridge to allow for the marinade to stay overnight.
- Beat the eggs together with the salt, corn flour and water and strain it over a filter to remove the lumps of flour.
- Using a paper towel, damp it with some cooking oil and wipe over a small round (egg) frying pan, approximately 4 inches in diameter.
- Heat up the egg frying pan on low heat till hot and add 2 tablespoons of the egg mixture to it. Swirl the egg mixture all over the round pan such that it forms a thin layer of crepe. If holes appear on the egg crepe, use abit more egg mixture to cover over and cook slightly longer. Continue cooking the egg crepes until all the egg mixture are used up.
- Mix together the corn flour and water for sealing the egg crepe.
- Wrap 2 huge teaspoons of fillings into each egg crepe and seal the sides using the corn flour mixture.
- When all the dumplings fillings have been wrapped with the egg crepe, trim the sides of the crepe using a pair of kitchen scissors.
- Steamed the egg crepe dumplings on medium heat for approximately 12 to 15 minutes or until cooked. Be sure to cover the plate of dumplings with a cling film so that the steamed vapor do not drip onto the dumplings. Alternatively, you could microwave them for 6-7 minutes.
- For pan fried version, after the egg crepe dumplings have cooled down from steaming, pan fried them with 2 teaspoons of olive oil until slightly golden brown.
- For deep fried version, after the egg crepe dumplings have cooled down from steaming, deep fried them in very hot cooking oil until golden brown in color.