Braised Egg Dumplings and Cabbage Hotpot with Mizkan Yose Nabe Soup Base 红烧蛋饺和大白菜锅

Merry Christmas Eve to all ! Am pretty sure many of us are in an awesome holiday mood by now, so nothing beats gathering your loved ones and pals over for some lovely hotpot sessions. Moreover given the really cool weather recently, it makes the festive even more chilled than ever. With that said, how about some extraordinary hotpots with these lovely looking braised egg dumplings that’s cooked on a flavorful Mizkan Yose Nabe soup based packed with long cabbage and some longevity noodles for that extra goodness ?

Mizkan carries a varieties of soup bases which you can find easily from most major supermarkets locally, namely the Yose Nabe, Pork Bone and Soy Sauce Nabe and Sesame and Soya Milk Nabe.

Yose Nabe ~ Light base hotpot soup base with combination of four stocks – bonito fish, kelp, scallop and chicken.

Pork Bone and Soy Sauce Nabe ~ Made by adding vegetable soup and brewed soy sauce to slowly simmered pork bone and chicken soup.

Sesame and Soy Milk Nabe ~ Smooth, rich and mild flavored combination of chicken and kelp soup finished by adding sesame and soymilk.

Now if you have difficulty identifying which is which given the packaging are all in Japanese language, fret not. Here’s a simple way of identification. The black color packaging is the Pork Bone and Soy Sauce. Whilst the other 2 might look identical on the first instance, you can easily differentiate them from the word “豆” on one of them which literally is the Sesame and Soy Milk Nabe. And so the last one will be the Yose Nabe.

And we as Asians enjoy making dumplings on festive especially. However if the usual dumplings seem a tad too monotonous and common for your liking already, you can lift up the spirits by making these braised egg dumplings which is essentially made of an egg crepe wrapped in your desired dumpling fillings and cooking them in Mizkan hotpot soup base packed with long cabbage, noodles or any other ingredients that you fancy.

And if you intend to go for a vegetarian version, you can always replace the minced meat with some shredded cabbage which I think would be equally good too ! So here’s the recipe to share which is pretty simple.

Braised Egg Dumplings and Cabbage Hotpot with Mizkan Yose Nabe Soup Base 红烧蛋饺和大白菜锅

Recipe by Eat What TonightCourse: MainCuisine: ChineseDifficulty: Medium
Servings

2

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • 150g minced meat

  • 30g carrots, diced

  • 2-3 sprigs spring onion, diced

  • 150ml Mizkan Yose Nabe Soup Base

  • 150ml water

  • 1 tsp light soya sauce

  • 1 bunch of mee sua noodles (or any other noodles of your choice)

  • 180g-200g long cabbage, cut into strips

  • Some cooking oil

  • For the Egg Mixture:
  • 4 eggs

  • Pinch of salt and pepper

  • 1/2 tsp corn flour

  • For the Minced Meat Marinade:
  • 1 tsp light soya sauce

  • 1 tsp onion powder

  • 1 tsp corn flour

  • 2 tsp water

  • Pinch of salt and pepper

  • For Sealing the Egg Dumplings (mix together):
  • 1 tsp corn flour

  • 1 tsp water

Directions

  • Combine minced meat, diced carrots and spring onions together.
  • Add all the marinade ingredients to the minced meat.
  • Mix well together and bounce it a few times onto the mixing bowl so that it becomes sticky. Cover with cling wrap and set aside in the fridge for 2 hours.
  • Combine the eggs mixture together and mix it well.
  • Lightly grease an egg pan with some oil.
  • Add 1 tbsp of the egg mixture and swirl it around the pan to make a fine thin crepe.
  • Continue with the rest of the egg mixture until all is used up.
  • Add approximately 1/2 tbsp of the minced meat filling onto the egg crepe and press gently at the sides to seal with the corn flour solution.
  • Continue the same for the rest until all the egg crepes are used up.
  • Heat up some oil in a pan and pan fry the egg dumplings on both sides for around 10 seconds until golden brown.
  • Continue the same with the rest of the egg dumplings and set aside.
  • Add 1 tbsp of cooking oil in a pot and add the long cabbage.
  • Add Mizkan soup base, water followed by light soya sauce.
  • Add the egg dumplings on top.
  • Cover the pot and allow it to simmer on low heat for approximately 10 minutes.
  • Add mee sua noodles or any other noodles if using.
  • When the noodles has softened, off the heat.
  • Garnish as desired and serve hot immediately.

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