Pork and Egg Dumplings (Alssam)
Special Egg Dish Wrapped with Pork Filling: Pork and Egg Dumplings
Introducing ‘Pork and Egg Dumplings,’ made by wrapping juicy pork meatballs in thinly pan-fried egg crepes. These are especially unique with their pearl-sized pork filling. They make a wonderful side dish for rice and are also a beautiful and delicious option for entertaining guests. The recipe is straightforward, making it easy for anyone to follow.
Main Ingredients- 100g seasoned ground pork
- 2 eggs
- 1 Tbsp cooking wine (mirin)
- Pinch of salt
Cooking Instructions
Step 1
First, take the seasoned ground pork and shape it into small, round meatballs, about the size of pearls. (Refer to recipe @7034499 for pork seasoning instructions.)
Step 2
Carefully place the prepared pork meatballs into a heated pan.
Step 3
Gently roll the meatballs around in the pan, cooking them until they are about 90% done. They don’t need to be fully cooked through at this stage.
Step 4
In a separate bowl, crack the 2 eggs. Add 1 Tbsp of cooking wine and a pinch of salt, then whisk well to season the egg mixture. This will help remove any eggy smell and enhance the flavor.
Step 5
In a lightly oiled round pan over low heat, pour about 1 Tbsp of the seasoned egg mixture and spread it thinly to create an egg crepe. It’s important to make it thin, not thick.
Step 6
When the egg crepe is about 50% cooked and the surface has just set, place one of the partially cooked pork meatballs in the center of the crepe.
Step 7
Carefully fold the egg crepe in half over the meatball, creating a half-moon shape. This process should resemble how dumpling wrappers enclose the filling.
Step 8
Once the pork and egg dumplings have cooled slightly, arrange them nicely on a plate to serve. They are delicious when warm, and also make a delightful snack when cooled.
