Egg Dumplings (蛋饺) are a delightful fusion of savory filling wrapped in a delicate, egg-based crepe, combining the best of both worlds in a single bite. These dumplings feature a flavorful meat and vegetable filling encased in a smooth, thin egg batter that is lightly fried until golden and crisp on the outside while remaining tender inside. The result is a unique texture contrast between the slightly crunchy exterior and the juicy, seasoned center. Commonly served as an appetizer or snack, egg dumplings are cherished in Chinese cuisine for their elegance and simplicity, often enjoyed with a dipping sauce that complements their rich flavor. They embody a comforting and inventive culinary tradition, showcasing how simple ingredients can be transformed into a gourmet treat with care and technique.
Ingredients:
Filling:
- 1 pound ground pork (or chicken, beef, etc.)
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Egg Batter:
- 6 large eggs
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon vegetable oil (optional, for smoother batter)
Cooking Oil:
- A thin layer of vegetable oil for frying
Instructions:
-
Prepare the Filling:
- In a bowl, combine the ground meat, chopped onion, carrot, and celery.
- Add soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are fully incorporated.
- If using raw meat, you can cook the filling mixture in a heated pan until fully cooked before proceeding to the next step. However, it's also traditional to use uncooked meat filling and cook it along with the egg dumplings.
-
Prepare the Egg Batter:
- In a separate bowl, whisk together the eggs, water, and salt until well combined.
- The consistency of the batter should be pourable but not too runny. Adding vegetable oil is optional but can help make the batter smoother.
-
Cook the Egg Dumplings:
- Heat a non-stick pan or griddle over medium heat.
- Pour a thin layer of vegetable oil into the pan to prevent sticking.
- Pour a ladleful of the egg batter into the pan and tilt the pan gently to spread the batter evenly into a thin circle.
- Cook the egg mixture until the edges just start to set but the center is still slightly runny.
- Place a spoonful of the prepared filling in the center of the egg mixture.
- Fold the egg mixture over the filling to form a half-moon shape. Press the edges gently to seal.
- Carefully flip the dumpling and cook the other side until golden brown and cooked through.
- If desired, you can add a small amount of water to the pan, cover it with a lid, and steam the dumplings for a few minutes to ensure the filling is fully cooked, especially if using raw meat.
- Remove the egg dumplings from the pan and drain on paper towels to remove any excess oil.
-
Serve:
- Serve the egg dumplings hot with your favorite dipping sauce such as soy sauce, hoisin sauce, sweet and sour sauce, or any other sauce you prefer.
- Garnish with finely chopped green onions or cilantro if desired.
Tips:
- For a crispier texture, you can fry the dumplings in a generous amount of oil.
- If you don't have a non-stick pan, use a regular pan but grease it generously with oil to prevent sticking.
- To check if the filling is cooked through, insert a toothpick into the center of the dumpling. If the juices run clear, the filling is done.
- You can also steam the dumplings instead of frying them if you prefer a healthier cooking method.
Enjoy your homemade Egg Dumplings!
