Low-Carb High-Protein Egg Dumplings in Egg Drop Soup

Steps

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1. 1
   Prepare the filling by combining your chosen protein (pork, chicken, or beef) with minced onion, garlic, spring onions, soy sauce, black pepper, and sesame oil. Mix well to combine flavors.
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2. 2
   Create the egg wrapper by beating an egg with a pinch of salt. Cook the egg in a lightly buttered pan until it forms a thin, partially set layer—do not fully cook it through.
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3. 3
   Assemble the dumplings by spooning filling onto the egg wrapper and folding or wrapping it closed. The residual cooking will seal the wrapper around the filling.
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4. 4
   Prepare the broth by bringing water to a boil in a pot. Add onion, garlic, black pepper, and ginger (preferably grated). Season with chicken broth powder and fish sauce.
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5. 5
   Beat eggs and gently stir them into the simmering broth to create egg ribbons. Mix cornstarch with water and pour it in to thicken the soup. Reduce heat to a gentle simmer.
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6. 6
   Carefully add the dumplings one by one into the simmering broth. Cook gently until they float and are completely cooked through.
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7. 7
   Finish the dish by garnishing with spring onions and a drizzle of sesame oil. Taste and adjust seasoning if needed before serving.
   ▶ ≈1:31