Golden Needle and Wood Ear Braised Egg Dumplings

Why people make this dish

This dish is the kind of weeknight cooking that Cantonese families have relied on for generations. Bro Niu came up with it after having leftover dumpling filling, and his daughter’s love of egg dumplings sparked the idea. The delicate egg wrappers soak up the savory braising liquid while the golden needle flowers and wood ear mushrooms add a pleasant bite and a gentle, earthy sweetness. It is satisfying without being heavy — exactly the sort of everyday food that keeps a family well.

Who it suits / who should be cautious

• Suitable for most adults and children as a nutritious home-style meal.
• Golden needle flowers and wood ear mushrooms are traditionally associated with supporting healthy circulation and liver function.
• No significant cautions for general healthy adults; those with very sensitive digestion may wish to reduce the amount of wood ear mushroom.

Why these ingredients (the food-therapy logic)

• Golden needle flowers (jin zhen): Traditionally considered to nourish the liver and calm the mind; rich in iron and plant protein.
• Wood ear mushrooms (yun er): Associated with supporting healthy blood circulation and heart function; contains natural polysaccharides.
• Eggs (ji dan): A complete protein source that nourishes qi and blood in traditional food therapy.
• Cabbage (bai cai): Cooling and easy to digest; helps balance the richness of the pork.
• Ground pork: Provides protein and fat to help the body absorb fat-soluble nutrients.

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Ground pork	~150 g	Lean preferred
Napa cabbage	~75 g	Blanched and squeezed dry
Eggs	4 large	Beaten
Golden needle flowers (dried)	1 small handful (~10 g)	Soaked until soft
Wood ear mushrooms (dried)	1 small handful (~5 g)	Soaked; trim the hard base
Spring onion stalks	a few pieces	Cut into segments
Cornstarch	1 tsp	Mixed into filling
Rice wine	a splash	Added when braising
Salt, soy sauce, sesame oil	to taste	For seasoning filling and braising
Cooking oil	small amount	For pan-frying

Method

1. Blanch the cabbage briefly in boiling water, drain, and squeeze out as much water as possible. Chop finely, then squeeze again. Mix with ground pork, cornstarch, and seasonings (salt, a little soy sauce, sesame oil) until the mixture forms a sticky, cohesive paste.
2. Soak the golden needle flowers and wood ear mushrooms in cold water until soft. Trim the hard base from the wood ear mushrooms. Beat the eggs in a bowl.
3. Heat a small amount of oil in a wok or pan over low heat. Add about 1 tablespoon of beaten egg. When it begins to set slightly, place about 1 teaspoon of filling in the centre. Carefully fold the egg skin over to form a half-moon dumpling (egg dumpling / dan jiao). Gently pan-fry until golden on both sides, then set aside. Repeat with the remaining egg and filling.
4. Leave a little oil in the pan and stir-fry the golden needle flowers and wood ear mushrooms until fragrant. Add the egg dumplings back in, splash with rice wine, add enough water to partially cover, and season to taste.
5. Cover and braise for about 10 minutes over medium-low heat until the sauce has reduced and the dumplings are cooked through. Scatter with spring onion segments and serve.

Bro Niu’s tips

• Keep the heat low when making the egg wrappers — patience is the key. If the wrapper tears when you fold it, simply drizzle a little more beaten egg over the break and let it set to seal before flipping.
• The braising step is where the flavours meld together; do not rush it.

Community questions answered (selected)

• Q (reader): Can I use olive oil for this dish? Bro Niu: Yes, food-grade olive oil is perfectly fine to use.

---

Published July 23, 2016 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.