Instead, I bought a carton of pasteurized egg whites.
Theyre already homogenized, and all I had to do was launch the spout.
If youre using freshly separated whites, whisk them briefly before cooking.
Melt a small amount of butter in an eight-inch or six-inch frying pan over medium-low heat.
Allow it to set and cook completely, loosen the edges, and flip it.
Remove the thin egg wrapper from the pan and place it on a piece of parchment paper.
Prepare your filling in a medium mixing bowl.
Youll need about 1 1/2 cups of filling for eight large dumplings.
Add a half-inch of water to a large pot or wok that has been fitted with a steamer basket.
confirm to line your steamer.
(If youre not sure how to line a bamboo steamer,read here.)
Take one egg white wrapper and place a tablespoon of filling into the center.
Gather the edges up and over the filling, pleating as needed, to make a little purse.
Loosely tie a chive around the top to hold the parcel together and place it in the steamer.
If that sentence sounded absolutely absurd, I understand.
My clumsy ol fingers tying a singlechive?Youll need a long chive.
It looks cute, but lets be honestits a no.
Bring the temperature down slightly to medium-low.
The water should still be boiling.
Steam the dumplings for 10 to 15 minutes, until the meat is cooked through.
The following recipe is for the chicken and pork filling I used above.
Use this filling to fill flour or egg white dumpling wrappers.
