Salted duck egg yolk is such a darling ingredient for me. You would be surprise with the amount of dishes that are made with salted egg yolk. Salted duck egg yolk is like the empress which stands next to the emperor (main ingredient) in a dish. For instance, I think it would be incomplete if a mooncake is without the salted egg yolk, a sweet custard bun won’t be boring if you have add salted egg yolk to the custard as the filling because it brings a hint of saltiness in your sweet bun that will tingle your taste buds. And a crab dish wouldn’t reach a whole new level if it’s not stir fried with salted egg yolk.
Chicken egg yolk when cooked, is really sandy and tends to get stuck on your gum. The orange shiny looking salted duck egg yolk when cooked, has a slightly sandy texture and releases an orange oil. It has a very rich, earthy taste and the oil from the yolk makes it just roll and melt on your tongue rather than sticking on your gum. Now that’s a sign of a good salted egg yolk.
What’s in the house today is Prawn, Pork and Salted Egg Yolk Dumpling. I used to have this dumpling in a dim sum restaurant back at Malaysia. Since I can’t find any in Sydney, I thought I could try my hands on this and the result was great. If you like salted egg yolk just like me, I am sure you will like this dumpling.
Makes 8 dumplings
- 2 salted egg yolks from salted duck egg (the egg whites are not needed*)
- 250g of ground pork (preferably lean and fat ratio of 1:1)
- 30g of peeled and diced prawns
- 1/2 teaspoon of ground white pepper
- 1 teaspoon of soy sauce
- 1/4 teaspoon of sugar
- 1/4 teaspoon of salt
- 8 pieces of Wonton Skin
- A few coriander leaves for garnishing
- Mix the pork and diced prawns in a bowl. Add in ground white pepper, soy sauce, sugar and salt. Mix evenly.
- Wrap with bowl with cling wrap and set aside in the fridge for 1 hour.
- Divide the 2 salted egg yolks into 8 pieces because we are making 8 dumplings.
- Take out the pork and prawn mixture. Divide the mixture into 8 portions and roll each portion of the mixture into a ball shape.
- Use your thumb to press the centre of the meatball to make space for the salted egg yolk piece.
- Place the salted egg yolk piece on top of each meatball.
- Place the wonton skin on top of the meatball. Grab the whole meatball and wonton skin and place on your palm. Press the wonton skin around the meatball and form a ball shape with wonton skin sticking tightly on the meatball just like in the photo.
- Steam the dumplings in dim sum basket with parchment paper (or sometimes I use chinese cabbage to replace the parchment paper because I want to be healthy by eating vegetables).
- Please make sure the water for steaming is boiling before you put the dumplings into the steaming pot. Steam for 15 minutes.
- Serve with chilli sauce if you like.
- You can get the wonton skin and salted egg yolk from Chinese Asian grocery store.