Chinese Egg Dumplings

Chinese Egg Dumplings

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"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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1 h 30 m servings 114 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 720 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  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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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 foldin...

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 minute...

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 th...

they were so good. my family loved them.

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