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Egg Dumpling Pot Duck Confit with Sesame Oil

Chicken (minced)
250g
Sugar
½ teaspoon
Cooking wine
½ teaspoon
Ginger (minced)
1 teaspoon
Egg
8
Salt
2 teaspoons
White pepper
½ teaspoon
Soy sauce
1 tablespoon
Extra Virgin Pure Sesame Oil
1 tablespoon
  1. Place chicken in a bowl and mix in water, little by little, using hand until the filling become fluffy.
  2. Once the filling has achieved the right texture, add in sale, sugar and white pepper, and mix thoroughly. Next, add in cooking wine, soy sauce, ginger and Extra Virgin Pure Sesame Oil and mix again. 
  3. Beat eggs in a bowl, stir well.
  4. Heat up the oil, pour 2 tablespoons of egg batter into the ladle and swirl it around, spoon the filling into the center of the ladle and using spoon gently fold one edge of the omelet over the filling. Press the edges to seal.

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