Egg Dumplings Recipe

I remember when I was a kid, my grandma would always be busy in the kitchen making egg dumplings during the Chinese New Year. The steaming hot egg dumplings, golden and tempting, carry the warmth of home. Today, I want to share this beauty with everyone, and relive that pure taste together!

Why I love this recipe:

Egg dumplings, for me, are more than just a delicacy. I remember when I was a child, every Spring Festival, every household would be busy preparing various New Year goods, and the most special thing in our family was the egg dumplings made by my grandmother. She used a small iron pan, a spoonful of egg liquid, a little meat stuffing, and gently fried it to make golden and attractive egg dumplings. It is not only a delicacy for the New Year's Eve dinner, but also a delicacy that carries family reunions and warm memories. So, egg dumplings, for me, are the taste of home and the transmission of love.

Ingredients Needed and Substitutions

Main ingredients:

Lean meat: provides the meaty texture of the fried egg filling.

Eggs: The main ingredient and one of the main components of golden eggs.

Seasoning:

Onion and garlic: enhance flavor and add a fresh and fragrant taste.

Cornstarch and starch: used to coat the surface of eggs to increase the taste.

Sugar, light soy sauce, dark soy sauce, sesame oil, pepper, etc.: balance the seasoning with umami and increase the sweetness.

Alternatives:

Lean meat: can be replaced with chicken or shrimp.

Cornstarch: Can be replaced with corn starch or potato starch.

Dark soy sauce: can be replaced with soy sauce or light soy sauce.

Oyster sauce: can be replaced with sweet bean paste or oyster sauce.

Why put eggs in dumplings?

Adding eggs to dumplings is a way of eating. As for why this is done, there may be the following reasons:

First, the dumpling filling with eggs will be smoother and softer, and the cooked dumpling filling will form a ball shape with a delicious taste. Especially for steamed dumplings with leek filling, adding some cooked eggs will make the taste more tender, and it can also give the dumpling filling a certain space, saving more meat filling.

Second, if the dumpling filling contains too much water, the skin will break easily when wrapped. Adding diced scrambled eggs can absorb the excess water well and make making dumplings easier.

Third, eggs can play a certain auxiliary role in the meat filling, preventing the meat filling from being too hard and making the overall taste more harmonious.

Tips for Success

To make perfect egg dumplings, you need to pay attention to the following points:

Beat the eggs: Beat the eggs thoroughly and make sure to stir evenly so that the fried egg skin will be more uniform and tender.

Seasoning of lean meat filling: The lean meat filling should be marinated in advance, add appropriate amounts of salt, sugar, light soy sauce, dark soy sauce, pepper and oyster sauce, mix well to make the meat filling more flavorful.

Making egg skin: Add a little oil to a frying pan, heat over low heat, pour in an appropriate amount of beaten egg liquid, and quickly rotate the pan to form a thin egg skin.

Wrapping tips: Take a small piece of egg skin, put in an appropriate amount of meat filling, gently fold it in half and pinch the edges to ensure that the filling does not leak out.

Second cooking: The wrapped egg dumplings can be steamed or fried again, which will make them more delicious.