Recipes For Egg Dumplings

Join Our Newsletter And Receive Our Free Top 25 Recipes Book! Subscribe Tap here to receive our FREE top 25 recipe book!

Our family has been making egg dumplings, 蛋饺 (dan jiao) every Chinese New Year for as long as I can remember. The shape and color of these egg dumplings resembles the gold coin or gold nuggets of old China. It’s a symbolic food that you must have to be prosperous in the New Year, and a tradition that we carried from China to the US!

To be perfectly honest, making these egg dumplings can be labor intensive! This job is usually given to a teenager. In other words, someone just old enough that they won’t accidentally burn themselves, but still young enough to not be able to say no to this somewhat tedious job. And—you guessed it—that person used to be me!

Homemade Dumplings Recipe (with Video)

I remember using a small piece of pork fat instead of oil, running the pork fat again and again across a large, hot ladle set over the fire until it produced just the right amount of oil to fry one egg dumpling. I can still hear the pork fat sizzling (and smell the aroma when it hit the heat) like it was yesterday.

We like to add these egg dumplings to a famous Shanghai favorite, Yan Du Xian soup. They cook in minutes, so you should add them towards the very end.

What’s more, they can be made ahead and frozen! However, they should be simmered in a soup of some kind, as the time you cook these over the ladle isn’t long enough to cook the meat through.

Chicken Soup And Grands!™ Dumplings Recipe

I hope you don’t resent me for adding these egg dumplings to what I’m sure is already a laundry list of Chinese New Year dishes to prepare.

But knowing that these will bring wealth and riches to your family, you have to include them on your Chinese New Year menu! While it may be a little time consuming, put your favorite music on or find someone to chat with in the kitchen, and they’ll be done in no time. Again, speaking from experience! 

In a separate bowl, mix the ground pork with the Shaoxing wine, light soy sauce, sesame oil, ground white pepper, water, minced scallion, and minced ginger.

Omelette Dumplings Recipe

Whip everything in one direction for at least 3 minutes, until the filling is well combined and starts to take on a sticky texture. Set aside along with the egg.

Pour a small amount of oil in a bowl, and grab a pastry brush. Set it alongside the egg and meat filling so everything is easily within reach.

Now, turn your stove on to medium heat. Hold your round stainless steel soup ladle over the open flame (if you have an electric stove, it will be tricky to maintain even heat).

Bacon, Egg & Cheese Breakfast Dumplings + More Healthy Air Fryer Recipes

With the help of a pair of chopsticks, rub the ginger inside the ladle all over using quick motions for a good two minutes or so. This step treats the ladle, so the egg will not stick to it. I’m not sure why it works, but it does! If the egg still sticks to the ladle, repeat this process one more time.

Add 1 tablespoon of the egg mixture, and immediately turn the ladle in a circular motion to spread the egg mixture into a circle about 3 inches in diameter.

And use the chopsticks to ease the other half of the circle off of the ladle, folding it over to create a half moon shape.

Crispy Skirt Dumplings

Gently tap the edges closed so the inner raw egg seals the dumpling shut. That’s one! Repeat until you’ve used up all your egg and meat filling. This recipe makes 3 dozen egg dumplings.

Reminder that at this step, the egg dumplings are *not* fully cooked. You will need to cook these Chinese egg dumplings further in a soup, or you can steam them for 5 minutes.

Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube!

Eiernockerln (egg Dumplings)

Our family has been making egg dumplings, 蛋饺 (dan jiao) every Chinese New Year for as long as we can remember. The shape and color of these egg dumplings resembles the gold coin or gold nuggets of old China, making them a symbolic food! This recipe makes 3 dozen.

Calories: 83 kcal (4%) Carbohydrates: 1 g Protein: 6 g (12%) Fat: 6 g (9%) Saturated Fat: 2 g (10%) Cholesterol: 82 mg (27%) Sodium: 205 mg (9%) Potassium: 86 mg (2%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 110 IU (2%) Vitamin C: 0.3 mg Calcium: 13 mg (1%) Iron: 0.6 mg (3%)

Is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

Vegetable Dumplings (vegan Gyoza / Potstickers)

Did You Make This? Tag us on Instagram @, subscribe to our email list, and be sure to follow us on social for more recipes!

Judy is the mom of The Woks of Life family. Born in Shanghai, she arrived in the U.S. at age 16. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries.The Dumpling Galaxy Cookbook features over 60 recipes from Helen You’s restaurant, The Dumpling Galaxy, in Flushing, Queens. Highlights include the traditional Pork Soup Dumplings, Pork and Cabbage Dumplings, and Pork and Mushroom Shumai along with the more unique Pumpkin and Black Sesame Tang Yuan, Salmon and Dill Dumplings, and Beef and Tomato Dumplings. I will also be sharing her recipe for Spinach and Egg Dumplings following the review.

Disclosure: I received this book from Blogging for Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Chicken Paprikash With Egg Dumplings

Helen You grew up in Tianjin during the Chinese Cultural Revolution and moved to New York City for college in 1989. Her first memories involved watching her mother and grandmother make dumplings.

She opened her first stall in 2007 in Flushing, Queens with three types of dumplings on the menu before opening Dumpling Galaxy, a full service restaurant in 2014. Her dumplings have been featured in

Helen begins with tips on creating dumplings from forming the dough to making the fillings. She discusses three cooking styles: boiled, steamed, and panfried along with the formation of the yuan bao and crescent. A galaxy of flavors chart is included as a building block for creating your own flavors.

Egg Dumplings, A Chinese New Year Must Have (蛋饺)

Chapters are divided based on type of dumpling: Chinese Dumplings 101, Classic Dumplings, Green Dumplings, Faraway Flavors, Dessert Dumplings, and Sauces and Sides.

While there is a section with classic and traditional flavors, I particularly enjoyed the Faraway Flavors chapter that features more interesting combinations that I had not come across before. The Pork and Pu’er Tea Dumplings and Shrimp and Cucumber Dumplings are next on my list.

The photography is provided by Ed Anderson. Many of the recipes include a beautifully-styled photo, generally of the finished dish and occasionally of prep work or ingredients. There are also a few of the restaurant and surrounding area.

Slovak Egg Dumplings Recipe

These Spinach and Egg Dumplings may just be in the top ten dumplings I have ever tried. Soft scrambled eggs are combined with spinach, sesame oil, and oyster sauce, then folded in a homemade wrapper before boiling until tender.

The trick is to cook the eggs until just fluffy. There should still be some moisture on the surface. If they are cooked all the way through, then they will end up overcooking after boiling.

Use water spinach if available (and make sure it is cooked thoroughly). Water spinach is a leafy green vegetable found in Southeast Asian cuisine. It is rich in protein, iron, calcium, vitamin A, vitamin C, and fiber. I was unable to locate it, but you may be able to find water spinach in some markets featuring Southeast Asian ingredients.

Dumplings — The Culinary Pro

The Pork with Garlic Chive was one of Helen’s mother’s favorites. Ground pork is combined with simple seasonings and chopped garlic chives. They are folded, then boiled until the pork is cooked through. A variation including dill was also provided.

The Curry Beef Dumplings are a variation of the Spicy Beef Dumplings. Instead of chile oil, curry powder is added to the ground beef filling. These dumplings are pan-fried using Helen’s special technique of adding a flour and vinegar based slurry to the pan. This creates a crisp bottom layer.

The Eight Treasures Dumplings were incredibly delicious. These sweet dumplings are filled with a combination of eight ingredients (eight is a lucky number)-

How To Make Great Dumpling Fillings (ultimate Dumpling Guide Part 2)