Easy Egg Dumplings with One-Pot Stew Option

Easy Egg Dumplings with One-Pot Stew Option

Make these soft, savory egg dumplings at home with just eggs and pork! Plus, try a one-pot stew version with mushrooms and noodles for the perfect comfort meal.

Course Main Course

Cuisine Chinese

Prep Time 30

Cook Time 15

Servings

Calories 198kcal

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.

Nutrition