Egg Dumplings
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Egg dumplings could not be more classic for Chinese New Year, and with the right pan, I actually think these are easier to make than dumplings (no folding / pleating required 😋!)
My dad used to tell me that it was his job during the Chinese new year festivities to make hundreds of egg dumplings for everyone, and it’d take hours. It’s way easier now with these mini-egg pans, but believe it or not, they used to make these in ladles over a live fire!
Anyways, if you happen to have one of these mini pans laying around, try this out and treat yourself (and your friends and family) to these yummy egg dumplings!
Special Equipment
Ingredients
Directions
Pre-portion the dumpling filling into tablespoon portions.
Beat egg with cornstarch, water, and salt.
Heat pan on low. Add oil, 1/2 ladle of egg mixture. Gently flatten the filling and place on one side of the egg. Fold over and cook for 2 minutes. Flip and cook for another 2 minutes. Repeat for remaining dumplings.