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.