Q: Can I use other types of mushrooms instead of crab-flavored mushrooms in this recipe?
A: Yes, you can substitute with other mushrooms according to your preference.
Q: Is it necessary to use a meat grinder for the pork filling?
A: While a meat grinder ensures a fine texture, you can also finely chop the pork if you don’t have a grinder.
Q: How do I know when the egg dumplings are properly cooked in the soup?
A: The egg dumplings are cooked when they float to the surface and the egg wrapper is firm.
Egg Dumpling Soup
Notes
Ingredients:
- 10 eggs (for dumpling wrappers)
- 1 pound ground pork
- 1 tablespoon oyster sauce
- A pinch of salt
- Tai Tai Le chicken sauce, to taste
- A few green onions
- A small piece of ginger
- A pinch of white pepper powder
- Several fish balls (for the soup)
- 1 small bag of crab-flavored mushrooms
- Prepare all ingredients.
- Chop the pork into small pieces, blend in a meat grinder with oyster sauce, white pepper powder, sugar, and Tai Tai Le abalone-flavored oyster sauce.
- Add a little Tai Tai Le chicken sauce.
- Grind the mixture into a minced texture.
- Place the mixture in a bowl, add minced green onion and ginger.
- Heat some oil and pour over the green onion to release the fragrance.
- Mix the pork filling thoroughly.
- Beat the eggs and prepare them for making dumpling wrappers.
- When the egg is set, add an appropriate amount of pork filling, then fold to form dumplings.
- Boil water in a pot, add egg dumplings, fish balls, and crab-flavored mushrooms. Adjust the ingredients to your liking. After boiling, simmer and season with a little salt, oil, and Tai Tai Le chicken sauce.
- Serve the soup garnished with green onions.
- Rich in protein from eggs and pork.
- Contains essential vitamins and minerals from green onions and ginger.
- Low in carbohydrates, suitable for a protein-rich diet.
