Savory Barbecue Pork
Egg Dumplings
These summer-favorite dumplings feature a unique, smoky filling of pan-seared pork belly, mashed eggs, and aromatic spices. Easy to assemble and intensely flavorful.
These grilled meat dumplings are a beloved summer tradition, cherished for their rich, savory filling and satisfying texture. By pan-searing the pork belly before chopping, you build a deep, smoky foundation that pairs perfectly with the creamy, semi-gelatinous texture of mashed eggs. Simple to prepare yet impressive, these dumplings are designed to delight everyone at your table.
Ingredients
- 200 g pork belly
- 2 eggs, cooked
- 1/4 onion, diced
- 2 cloves garlic, minced
- 1 tbsp barbecue seasoning
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/2 tsp mushroom seasoning
- 1 tsp sesame oil
- 1 stalk green onion, chopped
- 12-15 dumpling wrappers
- to taste salt
Instructions
- 1Render the pork belly
Place fresh pork belly slices into a cold pan. Sear over medium heat until the fat renders and the meat is browned on both sides.
Tip: Rendering the fat from the pork belly provides a richer flavor base for the dumpling filling. - 2Crisp the pork
Continue frying the pork belly slices until they are evenly browned and crispy, which deepens the flavor profile of the filling.
Tip: Ensure the slices are browned well to achieve a crispy exterior, which adds great texture to the dumpling filling. - 3Sauté the aromatics
Add the diced onions and minced garlic to the pan with the pork. Sauté until the onions are translucent and fragrant.
Tip: Cook the onions until translucent to ensure they integrate well into the savory pork mixture. - 4Season the filling
Sprinkle your barbecue seasoning over the pork and onion mixture. Stir thoroughly to ensure all pieces are well-coated and the flavors meld together.
Tip: Using leftover barbecue seasoning adds a complex, smoky depth to the filling. - 5Chop the pork
Remove the pork from the heat. Transfer the slices to a cutting board and chop them into small, uniform, chunky pieces for the filling.
Tip: Chopping the pork into small chunks ensures that every bite of the dumpling has a consistent texture. - 6Mash the eggs
Place the cooked eggs into a stone mortar. Use the pestle to mash them until they reach a semi-gelatinous consistency.
Tip: The semi-gelatinous texture of the mashed eggs adds a unique creaminess to the dumpling filling. - 7Combine the filling
In a mixing bowl, combine the chopped pork, mashed eggs, barbecue seasoning, oyster sauce, soy sauce, mushroom seasoning, and sesame oil.
Tip: Ensure the pork is chopped into small, uniform pieces for an even texture in every bite. - 8Final mix
Fold in the chopped green onions and stir the mixture thoroughly until the ingredients and seasonings are evenly distributed.
Tip: Stir gently to ensure the mixture remains consistent while fully incorporating the aromatics. - 9Fill the dumpling wrappers
Place a portion of the prepared pork and egg filling onto the center of a dumpling wrapper. Carefully fold and seal the wrapper to enclose the filling securely, ensuring there are no leaks before cooking.
Tip: Keep a small bowl of water nearby to lightly moisten the edges of the wrappers, which helps them seal better. - 10Boil the dumplings
Carefully drop the wrapped dumplings into a pot of boiling water. Cook them until they are fully done and float to the surface, indicating they are ready to be served.
Tip: Do not overcrowd the pot; cook the dumplings in batches if necessary to ensure they cook evenly without sticking together.
