Egg Dumplings

Egg Dumplings with a Pork Filling


Pork Filling

  • 2/3 lb ground pork
  • 1/2 tsp salt
  • 1/2 tsp soy sauce
  • 2 pinches of white pepper
  • 3 scallions, chopped
  • 1/2 tsp white wine or cooking wine
  • 1/2 tsp sesame oil

Egg Mixture

  • 9 eggs more if needed

Dumpling Broth

  • A dash of white pepper
  • 1 T. soy sauce
  • 1 T. sesame oil
  • 1/2 tsp veg. oil
  • 1/2 tsp salt
  • 2 cups water


  1. In a large bowl, mix all the filling ingredients together. Set aside.
  2. In a medium bowl, beat 9 eggs. Set aside. You may need more when you assemble the dumplings.
  3. Put an 8-inch skillet or any small round skillet on the stove. Heat on high and turn down to medium-low when skillet gets hot.
  4. Off the heat, ladle about 2 Tbsp of the egg mixture into the skillet and swirl the egg mixture around in the skillet till it forms a nice even round layer, 1/8 inch thick. Add more egg mixture if there’s not enough to cover the skillet.
  5. Place the skillet back on the stove. Heat egg layer until it starts to form, about 30 seconds. Work quickly to place 2 TBSP of the filling in the upper right corner, about 1/2-inch from the edge of the egg layer.
  6. Using chopsticks, gently fold the thin egg layer in half from bottom to top to cover the filling completely. Fold again, left to right. Press the edges with a flat spatula to fully seal the filling in place. Add a little bit of oil if the pan gets too dry. Flip the dumpling to fry the other side, about 30 seconds. Remove from the pan. The dumpling will not be fully cooked yet.
  7. Repeat steps 3-6 with the remaining filling and egg mixture. You may need to add more eggs to the egg mixture.
  8. In a wok, place enough water to cover the bottom, about 2 cups. Add broth ingredients (white pepper, soy sauce, sesame oil, vegetable oil and salt) and stir until all ingredients are incorporated. Carefully place your dumplings into the wok. Cover and simmer on medium-high heat for 8-10 minutes or until the pork is cooked through.

  9. Remove dumplings from wok. Pour remaining broth over the dumplings and serve over rice.

Recipe Notes

Freeze any leftover filling. Just thaw overnight before making the dish again.