>
Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )
>
>
I prepared this soup on February 16th, the day of the Chinese new year and the beginning of the year of the dog.
I had planned to prepare and publish this post well before the 16th, in order to give my readers a chance to bring this wonderful, traditional dish to the table as part of the new year’s dinner celebration. Alas, some unforeseen events kept me from doing so. Now then, here it is, “Chinese New Year Egg Dumpling Soup, two weeks late for the New Year celebration, but NOT TOO late, since these wonderful dumplings can, of course, be enjoyed anytime during the year. 
Chinese egg dumplings, also known as dan jiao, are also often served in hot pots, in other soups or just as is, with a tasty dipping sauce.
These dumplings may look a lot more complicated and difficult to prepare as they actually are, so there is no reason not to enjoy them often.
>
Bon Appétit ! Life is Good !
>
>
P.S.
These dumplings cook in a very short time when simmered in soup, so you should add them towards the very end of the cooking time !
They can also be prepared ahead and frozen, then easily reheated in simmering soup.
However, if you serve the dumplings without soup, bake them or steam them for a short time, since the original short cooking time in the omelet is not enough to cook the meat through !
>
P.P.S.
This soup is believed to bring good luck and prosperity for the new year because of its long noodles (longevity),
and the color of the dumplings, which resembles the color of gold coins ( prosperity)
>
>
Click here for more Soup on ChefsOpinion
>
>
>
Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )
>
Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )
>
Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )
>
Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>
>
>
>
>
