Egg Skirt Dumplings (breakfast dumpling hack)
We def don’t need eggs to make dumplings a breakfast food but sometimes it’s fun this way. I used a 10-in nonstick skillet when making these.
For 1 batch:
- 1 egg
- scallion greens
- splash of shaoxing wine
- salt
- 1 tsp of water
To make:
- Heat up oil over medium heat
- Cook dumplings until bottoms are golden brown
- Add in 1/2 cup water and steam cook for 8-10 mins until skin is translucent
- Remove lid and cook until water evaporates
- Turn heat to medium low and add in the egg from one corner of the pan, swirling the pan so it spreads throughout (I add ~80% of the mixture first and then fill in any remaining gaps with the rest)
- Once egg is cooked through, place a plan on top and flip
