These homemade egg dumplings are stuffed with juicy pork and wrapped in a tender egg shell. You can enjoy them as-is or simmer them in a rich mushroom and vermicelli broth for a full one-pot meal.
What Are Egg Dumplings?
There are so many types of dumplings across different regions—like Chaozhou Crystal Dumplings (Fun Gor), translucent-skinned crystal dumplings, or the classic flour-wrapped dumplings we all know and love.
But egg dumplings—called dan jiao (蛋饺) in Chinese—are a category all their own.
Instead of a dough wrapper made from flour and water, egg dumplings use beaten eggs to form a delicate, golden wrapper. The filling is enclosed in a thin egg skin that’s soft, slightly chewy, and rich in flavor. This makes the texture completely different from traditional dumplings, and it’s especially satisfying when soaked in broth or pan-fried lightly.
Making Method
In traditional Chinese cooking, egg dumplings were often made using a round stainless steel soup ladle.
The ladle would be lightly oiled and heated over a flame; a small amount of egg would be poured in, and then a spoonful of meat filling added before folding the egg over. While this method is classic, it takes practice to get it right—the timing has to be perfect, and the surface area is small, so it’s quite slow.
That’s why I prefer using a nonstick frying pan. It makes the process much more beginner-friendly.
You get a wider surface to work with, more consistent heat, and the ability to make multiple dumplings at once. It’s easier, faster, and you’ll get beautifully cooked egg wrappers that are less likely to tear.
Choosing the Right Pork for Dumpling Filling
When making dumpling fillings—whether it’s for egg dumplings, steamed pork buns, or classic pork dumplings—the meat you choose matters more than you might think. The texture, moisture, and flavor of your filling all depend on the cut and fat content of the pork.
I always recommend using pork with a 70% lean to 30% fat ratio. This balance ensures that the filling stays juicy and tender without becoming greasy or dry. If the pork is too lean, your dumplings can end up tough or crumbly after cooking. A bit of fat goes a long way in creating that rich, satisfying bite.
Whenever I have the time, I prefer to hand-chop the pork with a cleaver rather than using a food processor or meat grinder. This gives the filling a more textured, bouncy mouthfeel.
It’s the same method I use in my recipe for Steamed Minced Pork with Preserved Vegetables, and the difference is noticeable. That said, if you’re short on time, using a meat grinder is still a perfectly fine option—you’ll still get great results with the right seasoning and mixing technique.
Ingredients
For the egg dumplings (makes about 15–20):
Filling:
- 250g ground pork (30% fat, 70% lean)
- 20g chopped scallions
- 10g minced ginger
- 2g salt
- 1g white pepper
- 1 tsp light soy sauce
- ½ tsp oyster sauce
- 1 egg
- 1 tsp cornstarch
Egg wrapper batter:
- 4 eggs (about 200g)
- 15g cornstarch
- 20ml water
- cooking oil, as needed (for brushing the pan)
For one-pot braised egg dumplings:
- 15–20 homemade egg dumplings
- 200g oyster mushrooms (torn into small pieces)
- 100g vermicelli noodles (soaked in warm water until soft)
- 5g chopped scallions (use the white part for stir-frying, and the green part for garnish)
- 5g minced ginger
- 5g minced garlic
- 2 dried chili peppers (cut into pieces)
Seasonings:
- 2 tsp cooking oil
- 2g salt
- 1g five-spice powder
- 1 tsp light soy sauce
- 300ml water
Instructions
Prepare the meat filling
Finely chop or grind the pork. Mix in chopped scallions, ginger, salt, white pepper, soy sauce, and oyster sauce. Crack in 1 egg and add 1 tsp cornstarch. Stir clockwise until the filling becomes sticky. Let rest for 10 minutes.
Make the egg batter
Stir 15g cornstarch and 20ml water into a smooth slurry. Beat in the 4 eggs and mix well with the starch-water mixture. This makes the egg wrapper stronger and less prone to breaking.
Cook the egg dumplings
Heat a nonstick pan over low heat and brush a thin layer of oil.
Scoop about 30ml of egg mixture into the pan and quickly spread it into a thin, round layer using the bottom of a spoon (the best time to add the filling is when the edges are just starting to set).
Place a small spoonful of pork filling on one side.
Fold the egg over using chopsticks or a spatula to make a half-moon and press to seal. (If the edges aren’t sticking, heat gently for 1–2 seconds more.)
Shake the pan gently; the dumpling should move freely when ready.
Repeat until all batter and filling are used.
Note: You can cook several egg dumplings at once in a large nonstick pan.
Make the one-pot stew
In a clean pan or pot, heat 2 tsp oil over low heat.
Sauté scallions, ginger, garlic, and chili peppers until fragrant (don’t burn the chili).
Add oyster mushrooms and stir-fry over medium heat for about 2 minutes until they soften and release moisture.
Add soaked vermicelli, salt, five-spice powder, soy sauce, and stir briefly. Pour in 300ml water and bring to a boil.
Gently place the cooked egg dumplings into the broth. Cover and simmer on low for 5 minutes so the flavors blend.
Uncover, stir gently, taste, and adjust salt if needed. Just sprinkle some chopped scallions on top. Serve warm.
Frequently Asked Questions
Can I use other types of meat?
Yes, ground chicken or beef can work, though pork gives the best texture and juiciness.
Why add cornstarch to the egg batter?
It makes the egg wrappers more elastic and less likely to tear while folding.
Do I have to make the stew?
No, the dumplings are delicious on their own! But the stew makes it a complete, hearty meal.
Can I freeze the egg dumplings?
Yes—freeze them after cooking. Reheat by steaming or adding directly into soups.
Easy Egg Dumplings with One-Pot Stew Option
Ingredients
Filling:
- 250 g ground pork 30% fat, 70% lean
- 20 g chopped scallions
- 10 g minced ginger
- 2 g salt
- 1 g white pepper
- 1 tsp light soy sauce
- ½ tsp oyster sauce
- 1 egg
- 1 tsp cornstarch
Egg wrapper batter:
- 4 eggs about 200g
- 15 g cornstarch
- 20 ml water
- cooking oil as needed (for brushing the pan)
For one-pot braised egg dumplings:
- 15 –20 homemade egg dumplings
- 200 g oyster mushrooms torn into small pieces
- 100 g vermicelli noodles soaked in warm water until soft
- 5 g chopped scallions use the white part for stir-frying, and the green part for garnish
- 5 g minced ginger
- 5 g minced garlic
- 2 dried chili peppers cut into pieces
Seasonings:
- 2 tsp cooking oil
- 2 g salt
- 1 g five-spice powder
- 1 tsp light soy sauce
- 300 ml water
Instructions
Prepare the meat filling
- Finely chop or grind the pork. Mix in chopped scallions, ginger, salt, white pepper, soy sauce, and oyster sauce. Crack in 1 egg and add 1 tsp cornstarch. Stir clockwise until the filling becomes sticky. Let rest for 10 minutes.
Make the egg batter
- Stir 15g cornstarch and 20ml water into a smooth slurry. Beat in the 4 eggs and mix well with the starch-water mixture. This makes the egg wrapper stronger and less prone to breaking.
Cook the egg dumplings
- Heat a nonstick pan over low heat and brush a thin layer of oil.
- Scoop about 30ml of egg mixture into the pan and quickly spread it into a thin, round layer using the bottom of a spoon (the best time to add the filling is when the edges are just starting to set).
- Place a small spoonful of pork filling on one side.
- Fold the egg over using chopsticks or a spatula to make a half-moon and press to seal. (If the edges aren't sticking, heat gently for 1–2 seconds more.)
- Shake the pan gently; the dumpling should move freely when ready.
- Repeat until all batter and filling are used.
- Note: You can cook several egg dumplings at once in a large nonstick pan.
Make the one-pot stew
- In a clean pan or pot, heat 2 tsp oil over low heat.
- Sauté scallions, ginger, garlic, and chili peppers until fragrant (don't burn the chili).
- Add oyster mushrooms and stir-fry over medium heat for about 2 minutes until they soften and release moisture.
- Add soaked vermicelli, salt, five-spice powder, soy sauce, and stir briefly. Pour in 300ml water and bring to a boil.
- Gently place the cooked egg dumplings into the broth. Cover and simmer on low for 5 minutes so the flavors blend.
- Uncover, stir gently, taste, and adjust salt if needed. Just sprinkle some chopped scallions on top. Serve warm.
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