Golden Needle and Wood Ear Braised Egg Dumplings

Why people make this dish

This dish is the kind of weeknight cooking that Cantonese families have relied on for generations. Nourilo came up with it after having leftover dumpling filling, and his daughter’s love of egg dumplings sparked the idea. The delicate egg wrappers soak up the savory braising liquid while the golden needle flowers and wood ear mushrooms add a pleasant bite and a gentle, earthy sweetness. It is satisfying without being heavy — exactly the sort of everyday food that keeps a family well.

Method

1. Blanch the cabbage briefly in boiling water, drain, and squeeze out as much water as possible. Chop finely, then squeeze again. Mix with ground pork, cornstarch, and seasonings (salt, a little soy sauce, sesame oil) until the mixture forms a sticky, cohesive paste.
2. Soak the golden needle flowers and wood ear mushrooms in cold water until soft. Trim the hard base from the wood ear mushrooms. Beat the eggs in a bowl.
3. Heat a small amount of oil in a wok or pan over low heat. Add about 1 tablespoon of beaten egg. When it begins to set slightly, place about 1 teaspoon of filling in the centre. Carefully fold the egg skin over to form a half-moon dumpling (egg dumpling / dan jiao). Gently pan-fry until golden on both sides, then set aside. Repeat with the remaining egg and filling.
4. Leave a little oil in the pan and stir-fry the golden needle flowers and wood ear mushrooms until fragrant. Add the egg dumplings back in, splash with rice wine, add enough water to partially cover, and season to taste.
5. Cover and braise for about 10 minutes over medium-low heat until the sauce has reduced and the dumplings are cooked through. Scatter with spring onion segments and serve.

Nourilo’s Tips

• Keep the heat low when making the egg wrappers — patience is the key. If the wrapper tears when you fold it, simply drizzle a little more beaten egg over the break and let it set to seal before flipping.
• The braising step is where the flavours meld together; do not rush it.