Scotch eggs are a popular bar snack around DC. In case you aren’t familiar, a scotch egg is a hard- or soft-boiled egg wrapped in sausage and then dredged in breadcrumbs and fried. I set out to create a riff on this concept that would be smaller and use some of my favorite Asian flavors.
Thus, the pork dumpling wrapped scotch egg was born. I soft-boiled quail eggs, marinated them overnight in mirin and soy sauce, wrapped them in ground pork I spiked with fresh ginger, garlic, soy and sesame oil, and then dredged them in panko before quickly frying them. Then I sliced them and dabbed them with a bit of miso-infused Dijon mustard.
Pork Dumpling Scotch Eggs
12 quail eggs
1/2 lb. ground pork
1/2 cup soy sauce plus 1 Tablespoon
1/2 cup mirin
1/2 cup sake
1 Tablespoon brown sugar
1 Tablespoon minced fresh ginger
1 Tablespoon minced garlic
3 scallions, chopped
1/2 Tablespoon sesame oil
1 egg, lightly beaten
1/2 cup flour
1 cup panko
1 Tablespoon ground ginger
1/2 cup Dijon Mustard
1 Tablespoon white miso
1. Lower quail eggs into pot of boiling water and boil for 3 minutes. Remove from boiling water and place in an ice bath.
2. Mix together 1/2 cup soy sauce, mirin, sake and brown sugar until sugar is dissolved. Peel eggs and place them in soy mixture for 8 hours or overnight.
3. Mix ginger, garlic, scallions, sesame oil and 1 Tablespoon of soy sauce with ground pork.
4. Remove eggs from soy mixture. Flatten out a heaping tablespoon of pork mixture in your hand and carefully wrap eggs.
5. Place flour, beaten egg and panko in three separate bowls. Add ground ginger to bowl with panko. Roll eggs in flour, then egg, then panko.
6. Bring pot of oil to 325 degrees over medium high heat.
7. Fry eggs until golden brown and pork is cooked through, about 3-4 minutes.
8. Mix miso and mustard together.
9. Swipe mustard on bottom of the plate or serving dish, slice eggs open while hot, and garnish with chives.