Place a jalapeno wheel on top of each dragon egg and sprinkle on some fried garlic. When ready to serve, Place 6 dumplings on a plate and pour some sauce over top. Steam each layer until clear droplets form on the dragon eggs, about 10 minutes. Once the tray is full, brush a thin layer of vegetable oil onto all the dumplings, then place the basket on the base of the steamer which should be full of boiling water. Place the dumplings into the steamer basket it's OK if they touch each other. Generously coat the bottom of a steamer basket with vegetable oil to prevent sticking. When Mum nds out, Nick discovers what it’s like to have a trick played on him.
Leave the top open so the meat-seafood mixture is visible. The Dragon’s Egg by Victoria Hathaway illustrated by Ali Teo Overview Nick shows his brother and sister a dragon’s egg and tells them that if they want to see it hatch, they’ll have to do his chores. Fold and form the wonton skin up and around the mixture to create a bite-size dragon egg. To prepare the dumplings: Lay out the wonton skins on a flat surface, about 10 at a time, and place a heaping tablespoon of the meat-seafood mixture onto the center of each. Start heating water in the bottom of steamer on the stovetop to bring to a boil. Gently combine the crab meat and ground shrimp with the pork mixture. Blend the shrimp in a food processor to a coarse texture. Add the vegetable oil, oyster sauce, soy seasoning sauce, sugar, black pepper, minced garlic, eggs and 1/4 cup water and mix thoroughly. Strain the oil and hold the garlic until ready to plate.įor the dumplings: Put the ground pork in a large mixing bowl. In a separate medium frying pan, heat the oil to medium, add the chopped garlic and fry until golden.
For the dragon sauce and fried garlic garnish: In a medium saucepan, add the vinegar, soy sauce, sugar and Worcestershire and bring to a boil set aside.
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