4 eggs, 1/2t water, 1/2t cornstarch, 1t oil, 225g(1/2lb.) ground pork, 225g(1/2lb.) spinach, 1 pack of enokitake mushrooms, 3 shiitake mushrooms, 1 tomato, 225g(1/2lb.) bean sprouts, 3 stalks of celery, some ginger, 2 cups of stock.
SEASONINGS:
(1) 1/2t salt, some pepper, light sesame oil.
(2) 2t salt, some pepper, light sesame oil.
PREPARATION :
1. Peel, rinse and mince ginger.
2. Rinse ground pork; Add seasoning (1) and minced ginger; Mix well by stirring in one direction; Slap the mixture hard to the table for at least 10 times; Divide into 8 equal portions.
3. Beat eggs; Stir well with 1/2t water and 1/2t cornstarch.
4. Heat a non-stick pan with 1t oil and then turn to a low heat; Pour egg mixture evenly 8 times to make 8 egg crepes; Cook over a low heat until the bottom of egg is almost done; Top half of each egg crepes with filling; Fold each to make a dumpling; Pan-fry the dumpling over a low heat until 2-sided-light-brown; Turn off the heat.
5. Rinse spinach and cut into sections; Rinse enokitake mushrooms well and cut off the roots; Rinse shiitake mushrooms and shred; Rinse tomato and slice; Rinse and cut celery into sections; Rinse bean sprouts and drain well.
6. Bring 2 cups of stock in a pot to the boil over a high heat; Add bean sprouts first and cook for 10 minutes; Add egg dumplings and the remaining ingredients; Cook for 5 minutes over a medium heat; Season with seasoning(2). Ready to serve.
