- 1 Teaspoon minced ginger
- 1 Teaspoon minced garlic
- 3 small green onions
- 2-3 eggs (cage-free, organic)
- Salt, to taste
- .25 Pound ground free-range pork or beef
- Oil, for frying
- Water for light steaming (if using pork)
Start by mincing up your aromatics. Separate the white from the green part of the green onions. Slice the green part into thin rounds and reserve for garnish.
Next, beat your eggs as you normally would for scrambling or omelettes. You can add salt to your liking. Set eggs aside.
Fold your aromatics into the meat and season lightly with salt, set aside.
On medium heat, add a few tablespoons of fat to your wok or pan, go with something neutral that doesn’t overshadow the existing flavors. I used sesame oil which is quite strong, but the Chinese cook with a lot of peanut and corn oil.
Here’s where it gets slightly tricky: You’ll want to create somewhat of a rhythm while you’re frying, adding meat, folding, and flipping. It sounds hard, but it’s really easy after you’ve done a couple Yangshuo egg dumplings.
Take about a tablespoon of your egg mixture and pour it onto your pan. It will create a decent circle. Let it cook for about 15-20 seconds and then top with about 1/2 tablespoon of your meat filling.
Use a spatula to fold one side of the egg to the other, like a little taco, and then flip onto the opposite side. You should have used enough oil to where the egg easily lifts.
Make about 3-4 dumplings at a time to start. Add a couple tablespoons of water to the pan once your Yangshuo egg dumpling is flipped, and let steam for 1-2 minutes to make sue the meat is cooked through.