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Lunch · Chinese

Shanghai-Style Egg and Pork Dumplings in Broth

40 min Serves 4 ~304 kcal/serving ~£5.60 (£1.40/serving) Contains-nutsDairy-freeKid-friendly

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Ingredients

  • 250 g pork mince
  • 4 large eggs
  • 3 spring onions, finely sliced
  • 1 tsp fresh ginger, grated
  • 2 tbsp light soy sauce
  • 800 ml chicken stock
  • 150 g pak choi
  • 2 tbsp groundnut oil

Nutrition (per serving)

Calories
304 kcal
Protein
22.7 g
Carbohydrate
2.8 g
of which sugars
1.5 g
Fat
22.5 g
of which saturates
6.4 g
Fibre
0.7 g
Salt
3.17 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mix the pork mince with half the spring onions, the fresh ginger and 1 tablespoon of the light soy sauce.

  2. 2

    Beat the eggs. Heat a little of the groundnut oil in a small non-stick pan over a low heat and pour in a tablespoon of beaten egg to make a small, thin round, swirling it into a circle.

  3. 3

    Spoon a little pork mince into the centre of the egg round while still soft, then fold the egg over into a half-moon parcel and press the edge to seal. Repeat with the remaining egg and pork to make about 12 parcels, cooking a few at a time.

  4. 4

    Bring the chicken stock to a simmer in a large pan with the remaining soy sauce.

  5. 5

    Lower in the egg and pork parcels and simmer gently for 10 minutes, until the pork filling is cooked through with no pink remaining.

  6. 6

    Add the pak choi for the last 2 minutes to wilt.

  7. 7

    Ladle into bowls and scatter with the remaining spring onions to serve.

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