Egg Dumplings & Daikon Clay Pot — A Hakka Family Classic

Golden egg dumplings filled with seasoned pork are simmered with shredded daikon in a warm, savory broth. This comforting clay pot dish is a traditional Hakka family favorite made from simple, everyday ingredients.

The egg dumplings resemble old Chinese gold ingots, a shape associated with prosperity and good fortune.

INGREDIENTS

Eggs
Pork
Daikon radish
Garlic
Scallions
Salt
Starch
Ground pepper
White pepper
Cooking oil
Water

INSTRUCTIONS

1. Finely mince the pork. Season with salt, ground pepper, and starch. Add cooking oil and mix until evenly combined.

2. Peel the daikon and cut it into thin shreds. Finely chop the garlic and scallions.

3. Beat the eggs with salt. Pour a thin layer of egg into a lightly oiled pan, place some pork filling in the center, then fold the egg over into a half-moon. Fry until lightly golden. Repeat with the remaining egg and filling.

4. Sauté the garlic until fragrant. Add the shredded daikon and stir-fry until slightly softened, then transfer it to a clay pot.

5. Stir-fry the remaining minced pork until it changes color. Add water and let the pork flavor the broth.

6. Pour the broth and pork into the clay pot. Bring everything to a boil, then arrange the egg dumplings on top.

7. Cover and simmer for about 5 minutes. Season with salt and white pepper, then finish with chopped scallions.

NOTES

• Use a thin layer of egg so it folds easily
• Fold the egg while it is still slightly soft
• Cook the pork filling thoroughly
• Stir-frying the daikon first brings out its natural sweetness
• No clay pot? Use another covered, heavy-bottomed pot
• Refrigerate leftovers and reheat gently until piping hot

CHAPTERS

0:00 Preview & Preparing Ingredients
1:05 Making the Egg Dumplings
2:12 Cooking the Daikon and Broth
3:43 Final Clay Pot Simmer

Want the exact measurements or have a question about the recipe? Let me know in the comments!

#EggDumplings #HakkaFood #ChineseHomeCooking