Egg and San Daniele dumplings

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Egg and San Daniele dumplings


. Difficulty: Medium . Serves: 4 people . Preparation time: 1 hour . Variety: Filled pasta


This recipe is taken from the Crossroad Project, that was created to promote  Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.


100 gr Grana Padano, grated 
100 gr San Daniele cured ham 
20 gr extra virgin olive oil from Garda 
100 gr minced pork meat 
30 gr dehydrated shrimps 
250 gr Chinese cabbage leaves 
3 coriander leaves
3 gr chopped scallion 
5 gr cornstarch 
4 eggs 
150 gr pork broth 
Ginger to taste
Salt to taste


Re-hydrate the shrimps for 20 minutes in hot water. Drain and finely chop them. 
Rinse the cabbage leaves and cut them into halves.
Clean the coriander and chop it finely. Mix the pork meat with coriander, scallion, ginger, chopped shrimps, the cornstarch dissolved in 5 gr water and 5 gr oil, Grana Padano and the cured ham cut julienne. Beat the eggs and season with salt.
Divide the eggs and the pork meat into 4 equal parts, keeping them separate.
Heat up a small wok or sauté pan with a little oil.
Pour one of the four parts of the beaten eggs in and rotate the wok for the eggs to stick to the walls and take a round shape; immediately afterwards place a portion of stuffing in its center, fold the egg in like a bundle to keep the filling inside, remove from the wok and continue till you run out of ingredients.
Bring the broth to a boil, adjust with salt and cook the cabbage leaves, add the egg dumplings, keep cooking for a few minutes, arrange in the plates and serve.