I sometimes feel like the food industry is the root of all American problems. I won’t get all “Duuuude, blame The Man” on you right now, but seriously, just walk into a Starbucks and you’ll see an Egg McMuffin cleverly disguised as an “Egg & Cheddar” for three times the price that was clearly developed by a stronger marketing team. Likely, the same ingredients have been used, both will probably never expire, and you can nearly taste the greed with every bite. Srsly, take a bite. That shit is delicious.
It’s both sad and true that there really is no lesser of two evils in this case.
You’re probably thinking, what the feck does this have to do with Yangshuo Egg Dumplings?
Well, a lot, actually.
There’s some crazy statistic annually shoved down our throats that X percentage of Americans make losing weight their New Year’s resolution. Most fail, including me. This is actually the first time in many years that it hasn’t been my own resolution, and for one simple reason: it doesn’t matter. It just doesn’t.
So, what does matter, you ask? Real, whole, nutritionally dense food.
Because I’m a bit of an extremist, I tend to throw out all my morals and values when I’m in America. Days of binge drinking, a bowl of pasta right before bed, too much driving, inevitably followed by even more sitting.
My double chin is getting a double chin. And, guess what? That’s totally cool, because miraculously, now that I’m back in China I’m in veggie heaven, organic meats are affordable, and being active is effortless when you’re forced to walk or ride your bike everywhere. Not to mention, my body is working double-time to keep me warm in this 20 degree weather.
In August of 2015 I had the pleasure of visiting a mountain town in southern China called Yangshuo. The scenery is as equally beautiful as the food is delicious. I won’t talk so much about that now, but one of the many comfort foods I took with me were the egg dumplings.
The best part about these protein-packed lil’ thangz, is that they’re not manipulated to fall under the category of gluten-free, GAPS, or paleo. They just traditionally are.
Yangshuo Egg Dumplings
makes approx. 20-24 dumplings, 30 minutes
- 2-3 eggs (cage-free, organic always preferred)
- .25 lbs ground free-range pork or beef (fattier cuts are more traditional, 70-80% lean)
- 1tsp minced ginger
- 1tsp minced garlic
- 3 small green onions
- salt to taste
- oil for frying
- water for light steaming (if using pork)
Start by mincing up your aromatics. Separate the white from the green part of the green onions. Slice the green part into thin rounds and reserve for garnish.
Next, beat your eggs as you normally would for scrambling or omelettes. You can add salt to your liking, but I imagine most Americans will dip these little dudes into soy sauce, as opposed to their Chinese counterparts that prefer vinegar. So use salt sparingly. Set eggs aside.
Fold your aromatics into the meat and season lightly with salt, set aside.
On medium heat, add a few tablespoons of fat to your wok or pan, go with something neutral that doesn’t overshadow the existing flavors. I used sesame oil which is quite strong, but the Chinese cook with a lot of peanut and corn oil.
Here’s where it gets slightly tricky: you’ll want to create somewhat of a rhythm while your frying, adding meat, folding, and flipping. It sounds hard, but it’s really easy after you’ve done a couple Yangshuo egg dumplings.
Take about a tablespoon of your egg mixture and pour it onto your pan. It will create a decent circle. Let it cook for about 15-20 seconds and then top with about 1/2 tablespoon of your meat filling.
Use a spatula to fold one side of the egg to the other, like a little taco, and then flip onto the opposite side. You should have used enough oil to where the egg easily lifts.
Make about 3-4 dumplings at a time to start. Add a couple tablespoons of water to the pan once your Yangshuo egg dumpling is flipped, and let steam for 1-2 minutes to make sue the meat is cooked through.
Keep on twerkin’ until all of your egg mixture is used. If you have meat left over, save that for some green curry meatballs like this boss lady does here.
If you’re anything like me, you’ll wanna douse them shits in our lord and savior, Sriracha. Feel free to pair with a bowl of fluffy-ass white rice. Serve immediately, and slap away the hand that tries to steal one from your plate.