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soft, savory, heartsy, and warming dumplings that you might never had before. This is my version of hopka egg dumpling in clay pot. Welcome back to Walk Wednesday. Today we're in schoolwalk, London's premier Asian cooking school. Today we're cooking haka egg dumpling clay pot. So for the clay pot, it's kind of soupy dish. So we're going to start with the ingredients for the soup. We got some daon here. Some call it mlly. Some call it white reddish. So cut the head off. Only this much will do.
You want it a tiny bit off black surface And we got some nice fresh uh Chinese celery. So for these ones, we want to use the stem for the broth and the leafy bits we're going to use for garnish. Cut the bottom bit off. So just stems. into chunks. And the leaves Just like that. And we've got some spring onions here. So the stem bits, we're going to mix it with the pork filling. So these ones, you want to finely chop them. And the leaflets um just into I ever made in my mind actually. Um, rings. Yeah, let's go. Rings and chilies. Slice at an angle. I just like a bit of heat in the broth. Now we do the tumbling filling. So, we got some shiakei mushrooms here. dry shiakei mushrooms.
Now we miss the pork by hand. So we're using pork belly today. We love a bit of fats and make sure you take off the skin. So now we mince the pork. can just buy your ground pork, but I prefer this way because it has a bit more texture. So, basically, chop it down. So, now we're going to mince the pork. After you dice it up, you have to have a proper cleaver here. So once you nicely mince it up into the bowl, shiakei mushrooms and we got some chopped up uh tai shellots in. Not too much. And seasoning wise, little bit of light soy. We're going to lightly season it cuz the broth we're going to season it properly.
Bit of white pepper. Just tiny bit of rice wine. Aggressive massage. Okay, cool. Ready? Okay, now we make the dumpling pastry. You might never seen this pastry before because today we're using eggs. To make a dumpling, you need a non-stick frying pan, bit of oil. Roll it. Just make a dump. just on a low heat. And you just continue until you finish the filling or finish the eggs. Now, we're going to just pan frying the finished dumplings. Just give it a bit of color on the surface. Not fully cooking them inside. They're all raw meat and we're going to cook them in a broth. So, once it's nicely golden brown on both sides, we're going to move it away. We're going to move on to broth. Here I am with my clay pot again. Eat it up. I've got some
mints left. Not going to waste those. I'm going to fry these. You want to fry out the fats from the pork belly. Really fragrant. And then I'm going to add in the broth ingredients. Your Chinese celery stems. Mix it well. Spread it out. And your sliced dicon in. That's your second layer. Then I'm going to add in some chicken stock. Once you bring it to boil, we're going to start seasoning with a bit of oyster, bit of fish sauce. Bit of chicken powder, bit of white pepper. Mix it through. And then you cover with lid. Let it simmer for about 2 minutes. So now your broth has been simmer for about 2 minutes. Now we're going to give it a taste.
Savory sweets. That's ready. Dumplings in. So last time in our stuff dove tofu video, we talked about how uh Haka people, they're living in mountainous area and they couldn't grow wheats and so they used the tofu as the substitute for the wheat based dumpling pastry. Actually, this is another form of the wheat based uh dumpling pastry substitutes. And once all the dumplings in, cover it another 3 minutes. It's been simmering for about 3 minutes, 4 minutes. Going to take it off. It's really hot, so I'm going to use the Look at these. Garnish, the uh spring onion rings, of your Chinese celery leaves, of chili. If you want your sauce slightly um thicker, a bit of corn flour slurry.
These dumplings, they have been nicely charred. So all the omelette here can absorb all the sauce which makes it make it really juicy. It's really good. If you like my recipe, don't forget to like, comment, and subscribe our channel. We will see you next week.
