Chef Kyle's Quail Egg Dumplings
- Prep time: 20 minutes
- Cook time: 25–30 minutes
- Serves: 2-3
Our very own Kyle Crawford swapped out traditional dumpling wrappers for something far more clever — thin rounds of beaten Spring Creek quail eggs, cooked right in the pan and folded around a fragrant pork and vegetable filling. Served in a warm miso broth, these little parcels are comfort food at its most creative. A squeeze bottle, a hot pan, and a bit of patience are all you need.
Ingredients
- 2 cups chicken broth
- 1tsp white miso
- 1/4 lb ground pork
- 1/2 cup shredded cabbage, salted and squeezed to release excess moisture
- 1/3 carrot, shredded
- 1/4 cup green onion, sliced
- 1 clove of garlic
- 1/2 inch ginger, grated
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 carton Spring Creek quail eggs, beaten
- Green onion, sliced
- Fresh chilies, sliced
Broth
Dumpling filling
Dumpling wrappers
Garnish
Instructions
Combine chicken broth and miso in a small pot. Bring to a boil, then reduce to a gentle simmer and keep warm.
In a bowl, combine ground pork, cabbage, carrot, green onion, garlic, ginger, hoisin, soy sauce, and sesame oil. Mix until well combined and set aside.
Pour the beaten quail eggs into a squeeze bottle. Over a nonstick pan over medium heat, carefully squeeze the egg mixture into 2-inch rounds. Once each round is halfway cooked, spoon about 1 tsp of filling into the center. Fold over and cook for 1 minute per side. Set aside and repeat until all dumplings are cooked.
Arrange the dumplings in bowls and ladle the hot miso broth over top. Garnish with sliced green onion and fresh chilies. Serve immediately.
