Making Wontons for meals have always been a favorite of my family. Normally, we will use wonton skin to wrap, but recently, I came across an online recipe which uses eggs instead. Having all the ingredients in my fridge, I decided to make this delicious and comforting dish.
Ingredients:
4 eggs (beaten)
Dash of salt
250 g. minced chicken (self minced with combination of thighs and breast)
2-3 dried shiitake mushrooms (soaked and sliced)
3 leaves of Chinese cabbage (washed and cut into pieces)
Cooking oil
Meat Marinade:
3/4 tbsp. light soy sauce
Dashes of ground white pepper
1 sprig spring onion (washed and chopped)
Sauce: (mix)
1 tbsp. light soy sauce
1 tbsp. oyster sauce
1/2 tbsp. cornstarch
1 bowl water (adjust according to preference)
Methods:
- In a bowl, add minced chicken. Add in the meat marinade and mix until well combined.
- In a large bowl, crack in the eggs, add a dash of salt and whisk with a fork.
- In a heated saucepan, add a tablespoon of cooking oil, swirl to coat the pan. Pour in a spoonful of egg, add the minced chicken on the second third side of the egg, use a spatula to flip one side of the egg over the meat, and flip it over another time, to securely cover it. Remove into a plate and set aside. Repeat with the remaining eggs and meat until all the ingredients are used up. (You can make the egg dumplings bigger or smaller according to your own preference).
- Using the same pan, add a tablespoon of cooking oil, saute garlic and mushrooms until fragrant, then add in the Chinese cabbage and give it a few stir to combine. Then layer the egg dumplings over the top of the cabbage and mushrooms. Pour the sauce mixture over the top. Let it simmer until everything comes together. The egg dumplings will soak up all that rich and fragrant broth.
- Remove from heat and dish over a serving deep plate.
- Serve with a bowl of fluffy warm rice. It's so Yummylicious!
I adapted this yummylicious recipe from 'Cook n Plate' with slight adjustments to suit my cooking preference.
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