Egg Dumplings (Gai Don Gok)
Family favorite, Gai Don Gok made with extra wonton filling after we run out of wrappers. Mini egg omelets filled with pork and shrimp. Delicious.
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.