Chinese Egg Dumplings Recipe - Allrecipes.com
Chinese Egg Dumplings Recipe
  • READY IN hrs

Chinese Egg Dumplings

Recipe by  

"Do not let the number of ingredients scare you, these are fantastic and so easy. You may want to double the recipe because everyone will love them. Great as an appetizer."

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Ingredients Edit and Save

Original recipe makes 15 dumplings Change Servings
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  • PREP

    35 mins
  • COOK

    30 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Whisk together the eggs, 2 teaspoons of cornstarch, water, and 1/4 teaspoon of salt in a bowl, and let stand for 25 minutes.
  2. Mix the pork, water chestnuts, green onions, 1 teaspoon cornstarch, ginger, 1/2 teaspoon sugar, 1/2 teaspoon salt, and toasted sesame oil in a bowl, kneading the mixture till well-combined. Cover the bowl with plastic wrap, and let rest in refrigerator until needed.
  3. To make wrappers, spray a nonstick skillet with cooking spray and heat over medium heat. Slowly pour about 1 tablespoon of the egg mixture into the skillet, and tilt the skillet to spread the batter, forming a flat circle about 3 inches in diameter. Let the egg wrapper cook until firm on the bottom but still moist on top, about 1 minute. Stack the finished egg wrappers on a wax-paper-lined plate as you finish them, and let cool.
  4. Stir together the chicken broth, soy sauce, sherry, 1/4 teaspoon salt, 1/2 teaspoon sugar, and black pepper in a saucepan, and heat to a simmer over medium-low heat.
  5. Place about 1 teaspoon of the pork filling into the center of each wrapper, fold the wrapper over to make a half-moon shape, and gently press the wrapper together to seal. Drop the filled dumplings into the seasoned chicken broth and simmer them until the filling is cooked through, 10 to 15 minutes. Serve with broth.
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Reviews More Reviews

Aug 09, 2012

I cheated and used store bought wrappers. The broth needed a little spicing up for us so I added a little chili garlic paste and a about 1 tsp white pepper with more chicken stock. When folding the wontons if you fold in half and seal then bring the two points together and seal the points it makes a nice little bundle that doesn't leak.

 
Dec 01, 2009

this recipe was way off! the wrappers wont stick together and they taste bad!!!

 

7 Ratings

Dec 16, 2010

The filling is really great, but I used store-bought wrappers. Also, the cooking method here didn't really work. They just stuck to the pan. I cooked them by cooking them in oil for a few minutes, and then steamed them in the chicken broth. By cooking them in the oil a little first, I found that they won't stick together or to the pan. The filling really is great though, and I will be using that in the future.

 
Sep 20, 2010

the recipe is good and this is one of my all time favorite dishes. The only thing I do differently is that I fill the egg pancake/shell with the stuffing while it is hot on the pan. then I do the mini-omelet flip and seal out the dumpling. This way you can add little drops of eggs for any overstuffed dumplings. Also I add alot of scallion to the broth mixture.

 
May 17, 2010

they were so good. my family loved them.

 

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Nutrition

  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 3.6 g
  • 1%
  • Cholesterol
  • 153 mg
  • 51%
  • Fat
  • 7.5 g
  • 11%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 722 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

PIPPYMOE
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