Ingredients

1 3/8 pounds liquid or frozen whole egg
OR
12 large California Fresh Eggs
6 ounces water chestnuts — canned, minced
1 cup green onions — minced
2 teaspoons salt
2 slices ginger — finely chopped
1

Cooking Instructions

DIRECTIONS FOR FILLING: Scramble eggs with water chestnuts, onions, salt and ginger.

Place 1 teaspoon filling in each wrapper. Pleat edges. Seal with additional egg product. Refrigerate.

Fry in pot in 1 tablespoon oil until bottoms are brown and they stick slightly.

Add 1/4 cup water to pot and cover. Steam 2 minutes.

Serve with dipping sauce.

DIRECTIONS FOR DIPPING SAUCE: Combine all ingredients.

"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)