Chawan Musmi EGG

Let's Cook

1. Step 1.

   Prepare the All-Purpose Egg Dough according to the instructions on the referenced page. Do not use store-bought dumpling skins.

2. Step 2.

   In a large skillet over medium heat, cook 3 to 4 slices of bacon for 6 to 10 minutes, depending on thickness, until slightly crisped on the edges. Transfer to a paper-towel-lined plate to cool, then finely dice, snip with kitchen shears, or crumble.

3. Step 3.

   In a large bowl, whisk 8 large eggs and ⅛ to ¼ teaspoon freshly ground black pepper for about 1 minute, until fully combined and frothy.

4. Step 4.

   In a small bowl, combine ½ cup chicken or vegetable broth (or seasoned dashi), 3 tablespoons soy sauce, 3 tablespoons mirin or dry sherry, 1 tablespoon toasted sesame oil, and 1 teaspoon sugar. Stir until the sugar dissolves. Pour this mixture into the eggs in a steady stream and whisk to combine.

5. Step 5.

   In a large skillet over medium-low heat, melt 2 tablespoons unsalted butter. Once melted, pour in the egg mixture. With a soft heatproof spatula, stir slowly and semiregularly, pulling up the curd in ribbons from the bottom and sides of the pan as it forms.

6. Step 6.

   Cook for 3 to 4 minutes, until the eggs are very lightly set in custardy curds, still a bit wet, and slightly jiggly.

7. Step 7.

   Add 3 to 4 thinly sliced scallions (both white and green parts) and the cooked bacon, stirring just to combine. Remove from the heat and cool to room temperature. Cover and refrigerate for at least 30 minutes before using.

8. Step 8.

   While the filling chills, form the dumplings according to the instructions on the referenced page, using the chilled egg filling.

9. Step 9.

   Steam the dumplings according to the instructions on the referenced page. Serve immediately.