Directions

To Prep

1. In a large mixing bowl, combine all the ingredients for the pork filling. Cover and set aside to marinate for 30 mins.
2. In a separate bowl, whisk together the eggs, cornflour and water until slightly frothy.

To Cook

1. Heat some oil in a non-stick pan over medium heat.
2. Lower the heat, then add 2 tbsp egg mixture and spread with the back of a spoon to make a 10cm circle.
3. When the bottom of the egg has cooked, with the upside still wet, spoon 1-2 tsp of pork filling into the centre of the egg wrap. Gently fold over the egg and press the edges to seal the egg dumpling.
4. Repeat with remaining egg and pork filling.
5. To cook the dumplings, you can steam them for 5 mins, or until cooked through, or use them for hot pot or in a soup.