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4.67 from 6 votes

Egg Dumplings (鮮肉蛋餃)

Category: Dumplings
Region: Hunan


  • Vegetable oil for coating the skillet

Meat Filling

  • 1/2 pound ground pork
  • 1 tablespoon minced scallion
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon sesame oil

Egg Wrapper

  • 6 eggs
  • 2 tablespoons tapioca starch
  • 3 tablespoons water
  • 1/4 teaspoon salt


  • Mix all the filling ingredients together in a small (1 cup) bowl and set aside. Beat the eggs in a medium (1.5 quart) bowl for about one minute. In a separate small (1 cup) bowl mix the water and the tapioca starch into a thin slurry. Then add the slurry and salt into the beaten egg. Continue to beat the egg mixture until evenly combined, or about three minutes.
  • Heat a skillet on low heat and spread a thin layer of vegetable oil using a kitchen brush. Measure one tablespoon full of the egg batter and pour in the middle of the skillet. Use the measuring spoon to spread the batter into a thin round layer of about three inches in diameter. Form a teaspoon of filling into an oval shape and put it in the center. Use a spatula to flip one side of the wrapper over until the ends meet and press down to close. Remove from heat when the edges are sealed and arrange on a plate. The meat filling should not be completely cooked. The dumpling will finish cooking in the hot broth of a soup or hot pot meal.