Shanghai golden egg dumplings with Chinese cabbage (Shang hai dan jiao) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 128) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krista_jo on February 15, 2021

    This was surprisingly easy to make, spectacular-looking, and satisfying. Do do do make a good homemade stock first (we made a double chicken stock) as there is very little seasoning. The eggs don't stretch so fold them over the filling carefully and press down the edges only.

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