Egg Dumplings
Ingredients
The Core
- Glass Noodles (Dry) 50g
- Large Eggs 4-5 units
- Enoki Mushroom 1/2 pack
- Carrot / Scallion / Red Paprika Small amount each
- Potato Starch 4 tbsp
Seasoning
- For Noodles: Soy Sauce 1 tbsp
- For Noodles: Sugar 3/4 tbsp
- For Noodles: Sesame Oil 1 tbsp
- Salt / Black Pepper Small amount
- Cooking Oil As needed
Chef's Note
Boil the noodles until fully cooked before chopping. If they are too hard, the dumplings won't hold their shape well.
Process
Prepare the Base
Boil the glass noodles in water for 6-7 minutes. Drain and chop into 1cm pieces. Season the noodles with 1T soy sauce, 3/4T sugar, and 1T sesame oil. Finely dice the carrot, scallion, red paprika, and enoki mushrooms.
Create the Batter
In a large bowl, whisk the eggs. Add the seasoned noodles and all diced vegetables. Add 4 tbsp of potato starch, salt, and pepper. Mix thoroughly until combined into a cohesive batter.
Sizzle and Fold
Heat a lightly oiled pan over medium-low heat. Drop a large spoonful of the mix. Once the bottom is set but the top is still slightly wet, fold it in half like a taco.
Final Sear
Fry on both sides until golden brown and crispy. Repeat with the remaining batter.