Who doesn't love dumplings?! For something different, try making Lyndey Milan's Egg dumplings which are filled with pork mince, ginger, garlic and shallots.
The ideal choice with the subtle flavours in dumplings is a wine with similar attributes. Riesling, Semillon, Rosé or Pinot Noir would all complement them beautifully. Enjoy!
250g pork mince
2 teaspoons finely chopped ginger
2 teaspoons finely chopped garlic
2 green onions (shallots), finely chopped
2 tablespoons (40ml) soy sauce
Peanut or extra virgin olive oil +
1 teaspoon sesame oil
8 eggs, beaten with pinch salt
Chilli oil or Chinese black vinegar, to serve
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food prep by Wendy Taplin
1. Combine pork, ginger, garlic, green onion, and soy sauce. Marinate for 10 minutes or more.
2. Place a large frying pan over high heat. Add oil. When hot, ladle in a tablespoon of egg, swirling to make a 5cm circle of a thin layer of egg. When egg is almost set on the bottom, drop a heaped teaspoon of the pork filling onto one half. Fold the other half over the top of the filling while the egg is still runny enough to stick on the other side.
3. Cook in batches, adding more oil if necessary, then remove and reserve, refrigerating if desired.
4. To serve: place a layer of baking paper in a steamer and pierce to allow steam through; steam dumplings for 10 minutes or until the pork is cooked through. If desired, serve with chilli oil or Chinese black vinegar for dipping, though the dumplings are well-flavoured themselves.
Riesling, Semillon, Rosé or Pinot Noir