Egg dumpling is one of the classic ingredients for hot pot/warm pot in Shanghai area.
It was also really fun to watch my Mom making them. My Mom usually made them in the afternoon before the big dinner.
After egg dumplings were made, the filling pork was still raw. I had to wait until dinner time to boil them in the broth. It always felt really long.
I learnt how to make them when I was like 5 or 6. It was not hard at all.
Here’s a recipe you can try.
