Golden Ingot Dumplings with Fluffy Eggs
These crisp, golden dumplings are shaped like traditional Chinese gold ingots—symbols of wealth and good luck. Juicy pork filling with sweet corn gets topped with a gentle layer of creamy scrambled eggs for textural harmony in every bite.
Story
These whimsical dumplings get their name from their shape—resembling ancient gold ingots believed to bring wealth and good luck.
Ingredients
Instructions
Mix the filling
Combine ground pork with ginger, Sichuan peppercorn, salt, chicken powder, cooking wine, and sesame oil in a large bowl. Add a splash of lukewarm water and stir in one direction until the mixture becomes sticky and holds together. Fold in the corn kernels and green onions.
Shape the dumplings
Place a small spoonful of filling in the center of each wonton wrapper. Dab the top edge with water, fold in half to seal, then bring the two corners together and pinch firmly to create the classic ingot shape. Repeat with remaining wrappers.
Pan-fry until golden
Heat a non-stick skillet over medium-high heat. Add a tablespoon of oil and arrange dumplings in a single layer. Fry until the bottoms turn golden, about 2-3 minutes. Carefully pour in 1/4 cup water, cover immediately, and steam for 5-6 minutes until the water evaporates and bottoms become crispy.
Add the egg topping
Beat the eggs with a pinch of salt. Remove the lid, reduce heat to medium-low, and pour the beaten eggs around the dumplings. Cover and cook until eggs are just set, about 2 minutes—they should form a soft, creamy blanket beneath the golden dumplings.
Serve immediately
Garnish with extra green onions if desired. Serve right away while the dumplings are crisp and the eggs are still creamy and soft.