"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." — PIPPYMOE
Watch video tips and tricks
water chestnuts, minced
1 1/2 teaspoons
finely chopped green onions
finely shredded fresh ginger
toasted sesame oil
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.
this recipe was way off! the wrappers wont stick together and they taste bad!!!
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.
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.
they were so good. my family loved them.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Egg Dumplings
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 114
** Calories from Fat: 67
See how to make authentic Hong Kong-style pork dumplings.
Watch a firehouse cook make egg drop soup for the crew.
See the secret to scrumptious, sausage-wrapped Scotch eggs.