Egg crepe dumplings

Mix all the ingredients for the fillings and season with the marinade

Beat the mixture till it becomes very sticky

Leave it in the fridge to allow for the marinade to stay overnight

Beat the eggs together with the salt, corn flour and water and strain it over a filter to remove the lumps of flour

Using a paper towel, damp it with some cooking oil and wipe over a small round (egg) frying pan, approximately 4 inches in diameter

Heat up the egg frying pan on low heat till hot and add 2 tablespoons of the egg mixture to it

Swirl the egg mixture all over the round pan such that it forms a thin layer of crepe

If holes appear on the egg crepe, use abit more egg mixture to cover over and cook slightly longer

Continue cooking the egg crepes until all the egg mixture are used up

Mix together the corn flour and water for sealing the egg crepe

Wrap 2 huge teaspoons of fillings into each egg crepe and seal the sides using the corn flour mixture

When all the dumplings fillings have been wrapped with the egg crepe, trim the sides of the crepe using a pair of kitchen scissors

Steamed the egg crepe dumplings on medium heat for approximately 12 to 15 minutes or until cooked

Be sure to cover the plate of dumplings with a cling film so that the steamed vapor do not drip onto the dumplings

Alternatively, you could microwave them for 6-7 minutes

For pan fried version, after the egg crepe dumplings have cooled down from steaming, pan fried them with 2 teaspoons of olive oil until slightly golden brown

For deep fried version, after the egg crepe dumplings have cooled down from steaming, deep fried them in very hot cooking oil until golden brown in color