Egg Dumplings (Gai Don Gok)
One of my favorite homestyle dishes my mom would make is Egg Dumplings or Gai Don Gok. My mom’s version of Gai Don Gok or Dan Jiao uses her recipe for won tons and replaces the flour wrapper with egg. Whenever my mom visited she would make a batch of won tons and egg dumplings. While the kids were at school we would head to the Chinese market for ingredients, pork, shrimp, water chestnuts, and fresh wrappers. As soon as we got home Mom would set about making the won ton filling. Half of it was always reserved for egg dumplings. As soon as she was done wrapping won tons, she started on the egg dumplings. She wanted to make sure she had a plate of hot dumplings ready and waiting when the kids came bounding through the door.
Unfortunately, not only is my mom too frail now to make her dumplings but the COVID pandemic has prevented us from visiting her in person. We are being robbed of precious moments we could spend with her. Our only consolation is the aggressive measures taken were successful and thankfully she and the other residents remain virus-free.
Moments of Comfort
Missing my mom, the memories of making won tons and egg dumplings with her popped into my head. I felt the urge to make won tons and egg dumplings. Just like Mom, I hand-chopped everything-the pork, shrimp, water chestnuts, shrooms, and onions for the filling. I wrapped wontons and then set about making egg dumplings. The hubs and kids came walking through the door just as I put the finishing touches on the plate of Gai Don Gok. Mom would approve.
I love the combination of pork and shrimp but the filling can be made with all pork. Substitute ground chicken for a portion of the pork if you like. That is the beauty of Mom’s Super Duper Won Ton and Everything Filling for egg dumplings, stuffed squash, or meatballs in soup, it is versatile and pretty darn tasty.
It will take a little bit of practice to make the dumplings unless of course, you are an omelet pro. Then it will be a piece of cake. Whip eggs with water (one teaspoon per egg) and set aside. Have everything next to the stove. Heat a sufficient amount of oil to generously coat the bottom of the frying pan. I use a stainless steel pan generously oiled to keep the egg from sticking. Heat the pan over medium-low heat. It can’t be too hot or the egg will brown too much before the filling has a chance to cook completely.
The Dumpling Process
Use a Chinese soup spoon (this is what mom and millions of other Chinese moms use to measure) or an equivalent (1.25 tablespoon volume) spoon and fill it with the egg mixture. Pour this into your pan to create a 3-inch circle, lower the heat if the egg cooks too quickly. Scoop the filling (about 2 teaspoonfuls) and drop it on one side of the egg circle. Immediately fold the egg over to cover the filling and form a crescent-shaped omelet. Gently press down the filling to flatten it so it cooks evenly. Flip the dumpling over and cook to a light golden brown, approximately 30 seconds per side. Push to the side, or transfer to another pan set on low heat to set while cooking additional dumplings. Serve with ketchup or oyster sauce. The egg dumplings are delicious in soup just like won tons.
Egg Dumplings (Gai Don Gok)
Ingredients
Pork & Shrimp Filling
- 3/4 lb ground pork
- 1/4 pound fresh shrimp peeled and deveined and roughly diced
- 4-6 water chestnuts peeled and coarsely chopped, fresh or canned (rinse before using)
- 3-4 dried shiitake mushrooms soaked, drained and coarsely chopped
- 2 stalks of green onions coarsely chopped
- 1 T cilantro leaves finely chopped (optional)
- 1/2 inch knob of fresh ginger peeled and minced
Seasonings for filling:
- 1 T soy sauce reg not dark soy sauce
- 1 T oyster sauce Lee Kum Kee preferred brand
- 1 T rice wine or sherry
- 1/2 tsp. sugar
- 1 tsp cornstarch
- 1/2 tsp. salt and 1/2 tsp white pepper
- 1/2 tsp sesame oil optional but recommended
Egg Wrap
- 4 large eggs, slightly beaten plus 1 t water per egg substitute stock for water
Instructions
To Make Filling:
- Place ground pork and shrimp in a medium-sized bowl. Add seasonings. Using chopsticks or a spoon, stir the mixture in ONE direction until the ingredients are well combined. Transfer half of the filling to a bowl. Reserve the other half for won tons.
- You can pre-shape the filling into little balls to have ready for frying the dumplings or scoop little balls while you are frying if you like. I use a mini-ice cream scoop (#100)
To Make Egg Dumplings
- Break eggs into a bowl, add water and beat until thoroughly combined. Place the filling and egg mixtures by stove. If water is used, add a dash of salt and pepper to the egg mixture. Omit salt if stock is used.
- Heat a stick-resistant or non-stick skillet over medium low heat. Add 1-2 tablespoons of vegetable oil to the pan. I use a steel pan with a generous amount of oil to coat the bottom.
- Using a large spoon (or Chinese soup spoon) spoon approximately 1.5 tablespoons of egg mixture into the pan to form a circle. Cook about 10 seconds, when the egg edge is set, place 2 teaspoons of filling on one side the egg. Using a spatula and fork, fold the other side of the egg over the filling and gently press down. Cook for 15 seconds and flip. Cook 30-45 seconds on the second side. If the filling seems soft and not quite done, continue to flip and cook. The dumplings should be a golden color. Adjust heat so the filling cooks through and the egg doesn't brown too much.
- Transfer the dumpling to another pan set on low heat. This keeps the dumplings warm and ensures they cook through. Continue to cook additional dumplings.
- Serve with ketchup or oyster sauce.