Braised egg dumplings in chilli broth recipe
 If pleated dumplings are a bit intimidating, or you don't have shop-bought wrappers, you can make dumplings from eggs. It's as simple as making an omelette, and perfect for using up leftover veg and meat, tofu or seafood. 4 free-range eggs¼ tsp salt½ tsp sesame oil1 tbsp vegetable oil 4 free-range eggs ¼ tsp salt ½ tsp sesame oil 1 tbsp vegetable oil 1 garlic clove, finely chopped1 spring onion, finely chopped1 carrot, finely choppedhandful shiitake mushrooms, finely choppedhandful kale, cabbage or Chinese leaf, finely chopped100g/3½oz pork mince, tofu or prawns, finely chopped (optional)½ tsp caster sugar1 tsp sesame oil¼ tsp salt and pinch black pepper 1 garlic clove, finely chopped 1 spring onion, finely chopped 1 carrot, finely chopped handful shiitake mushrooms, finely chopped handful kale, cabbage or Chinese leaf, finely chopped 100g/3½oz pork mince, tofu or prawns, finely chopped (optional) ½ tsp caster sugar 1 tsp sesame oil ¼ tsp salt and pinch black pepper 1 tsp chilli paste1 tbsp oyster sauce, or vegetarian stir-fry sauce1 tbsp light soy saucedash dark soy sauce300ml/10fl oz chicken or vegetable stock1 tbsp vegetable oil½ thumb-sized piece of ginger, peeled and thinly sliced1 spring onion, the white cut into 3cm/1in pieces, the green finely sliced to serve2 tsp cornflour 1 tsp chilli paste 1 tbsp oyster sauce, or vegetarian stir-fry sauce 1 tbsp light soy sauce dash dark soy sauce 300ml/10fl oz chicken or vegetable stock 1 tbsp vegetable oil ½ thumb-sized piece of ginger, peeled and thinly sliced 1 spring onion, the white cut into 3cm/1in pieces, the green finely sliced to serve 2 tsp cornflour 1 large red chilli, thinly slicedsteamed jasmine rice 1 large red chilli, thinly sliced steamed jasmine rice Method To make the dumplings, beat the eggs with the salt and sesame oil. Set aside.To make the filling, mix all the ingredients together in a bowl and set aside. To make the broth, combine the chilli paste, oyster sauce, light and dark soy sauces and stock in a seperate bowl and set aside.To cook the dumplings, heat the vegetable oil in a frying pan over a medium heat. Pour 1–2 tablespoons of the beaten egg into the pan and try to keep it in one spot with a spatula to create a mini omelette. Reduce the heat to low so the egg doesn’t cook too quickly. Spoon a teaspoon of the filling into the centre of the egg, then fold the egg over. Press the sides of the semicircle down so the egg seals around the filling. Remove to a plate and repeat until all the egg and filling has been used up. Set aside.To finish the chilli broth, heat the vegetable oil in a saucepan, clay pot or small casserole dish over a medium heat. Fry the sliced ginger and the white parts of the spring onion until the ginger turns golden brown. Pour the chilli broth mixture into the pan and bring to the boil. Mix the cornflour with 2 teaspoons cold water to make a paste, then add it to the sauce. Stir in and boil for another minute.Turn the heat down to a simmer and place the egg dumplings carefully into the sauce. Simmer for 8–10 minutes without moving the dumplings too much as they can be delicate. Garnish with the red chilli and green parts of the spring onion. Serve with freshly cooked jasmine rice. To make the dumplings, beat the eggs with the salt and sesame oil. Set aside. To make the dumplings, beat the eggs with the salt and sesame oil. Set aside. To make the filling, mix all the ingredients together in a bowl and set aside. To make the filling, mix all the ingredients together in a bowl and set aside. To make the broth, combine the chilli paste, oyster sauce, light and dark soy sauces and stock in a seperate bowl and set aside. To make the broth, combine the chilli paste, oyster sauce, light and dark soy sauces and stock in a seperate bowl and set aside. To cook the dumplings, heat the vegetable oil in a frying pan over a medium heat. Pour 1–2 tablespoons of the beaten egg into the pan and try to keep it in one spot with a spatula to create a mini omelette. Reduce the heat to low so the egg doesn’t cook too quickly. To cook the dumplings, heat the vegetable oil in a frying pan over a medium heat. Pour 1–2 tablespoons of the beaten egg into the pan and try to keep it in one spot with a spatula to create a mini omelette. Reduce the heat to low so the egg doesn’t cook too quickly. Spoon a teaspoon of the filling into the centre of the egg, then fold the egg over. Press the sides of the semicircle down so the egg seals around the filling. Remove to a plate and repeat until all the egg and filling has been used up. Set aside. Spoon a teaspoon of the filling into the centre of the egg, then fold the egg over. Press the sides of the semicircle down so the egg seals around the filling. Remove to a plate and repeat until all the egg and filling has been used up. Set aside. To finish the chilli broth, heat the vegetable oil in a saucepan, clay pot or small casserole dish over a medium heat. Fry the sliced ginger and the white parts of the spring onion until the ginger turns golden brown. To finish the chilli broth, heat the vegetable oil in a saucepan, clay pot or small casserole dish over a medium heat. Fry the sliced ginger and the white parts of the spring onion until the ginger turns golden brown. Pour the chilli broth mixture into the pan and bring to the boil. Mix the cornflour with 2 teaspoons cold water to make a paste, then add it to the sauce. Stir in and boil for another minute. Pour the chilli broth mixture into the pan and bring to the boil. Mix the cornflour with 2 teaspoons cold water to make a paste, then add it to the sauce. Stir in and boil for another minute. Turn the heat down to a simmer and place the egg dumplings carefully into the sauce. Simmer for 8–10 minutes without moving the dumplings too much as they can be delicate. Turn the heat down to a simmer and place the egg dumplings carefully into the sauce. Simmer for 8–10 minutes without moving the dumplings too much as they can be delicate. Garnish with the red chilli and green parts of the spring onion. Serve with freshly cooked jasmine rice. Garnish with the red chilli and green parts of the spring onion. Serve with freshly cooked jasmine rice. Recipe tips When adding the egg to the pan, don’t worry about keeping it in a perfect circle – it almost always forms a rough semicircle when you fold it over. If it doesn’t, you can cut around the dumplings once cooked. Don’t feel like you have to stick to the recipe for the filling, rather use it as a guide to add what you’ve got and show your friends you can cook something from nothing.