Chinese Egg Dumpling
Chinese Egg Dumpling
Ingredients
For the Dumpling Filling
- 12 ounces ground beef, 95% lean, raw
- 4 teaspoons soy sauce
- 4 teaspoons oyster sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt, or to taste
- 4 green onions, thinly sliced
For the Wrapper
- 12 eggs
- 2 seconds cooking spray
For the Broth
- 6 cups chicken bone broth
- 4 cups water
- 4 tablespoons soy sauce
Instructions
- 1
Thinly slice the green onions for the dumpling filling.
⏱️ 5 min
- 2
In a medium bowl, combine the ground beef, 4 teaspoons soy sauce, 4 teaspoons oyster sauce, minced garlic, black pepper, white pepper, sliced green onions, and salt to taste. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 3
Crack the 12 eggs into a separate bowl and whisk them well until the yolks and whites are fully incorporated and slightly frothy.
⏱️ 2 min
- 4
Heat a non-stick pan over low heat and lightly coat it with cooking spray. Pour approximately 1/12 of the whisked egg mixture into the center of the pan. Gently swirl the pan or use the back of a spoon to spread the egg mixture into a very thin, large circular pancake, starting from the center and spiraling outward.
⏱️ 10 min
- 5
Once the egg pancake is mostly set but still slightly moist on top, place approximately 1/12 of the beef filling in the center of the egg pancake.
⏱️ 1 min
- 6
Carefully fold one side of the egg pancake over the filling to create a half-moon shape, like an empanada or taco. Gently press the edges to seal the dumpling. Remove the finished egg dumpling from the pan and set aside. Repeat steps 4-6 for the remaining egg mixture and beef filling, making 12 dumplings in total.
⏱️ 15 min
- 7
In a large pot, combine the chicken bone broth, water, and 4 tablespoons soy sauce. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min
- 8
Using a slotted spoon or a small strainer, carefully lower the egg dumplings into the boiling broth, one or two at a time to avoid overcrowding. Cook the dumplings in batches if necessary.
⏱️ 2 min
- 9
Boil the egg dumplings in the broth for at least 4 minutes, or until the ground beef filling is fully cooked through. The dumplings will float to the surface when cooked.
⏱️ 4 min
- 10
Remove the cooked egg dumplings from the broth using a slotted spoon. Serve immediately, either on their own or in the hot broth. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Egg Dumpling
For the Dumpling Filling
- 12 ounces ground beef, 95% lean, raw
- 4 teaspoons soy sauce
- 4 teaspoons oyster sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt, or to taste
- 4 green onions, thinly sliced
For the Wrapper
- 12 eggs
- 2 seconds cooking spray
For the Broth
- 6 cups chicken bone broth
- 4 cups water
- 4 tablespoons soy sauce
Instructions
- 1
Thinly slice the green onions for the dumpling filling.
⏱️ 5 min - 2
In a medium bowl, combine the ground beef, 4 teaspoons soy sauce, 4 teaspoons oyster sauce, minced garlic, black pepper, white pepper, sliced green onions, and salt to taste. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 3
Crack the 12 eggs into a separate bowl and whisk them well until the yolks and whites are fully incorporated and slightly frothy.
⏱️ 2 min - 4
Heat a non-stick pan over low heat and lightly coat it with cooking spray. Pour approximately 1/12 of the whisked egg mixture into the center of the pan. Gently swirl the pan or use the back of a spoon to spread the egg mixture into a very thin, large circular pancake, starting from the center and spiraling outward.
⏱️ 10 min - 5
Once the egg pancake is mostly set but still slightly moist on top, place approximately 1/12 of the beef filling in the center of the egg pancake.
⏱️ 1 min - 6
Carefully fold one side of the egg pancake over the filling to create a half-moon shape, like an empanada or taco. Gently press the edges to seal the dumpling. Remove the finished egg dumpling from the pan and set aside. Repeat steps 4-6 for the remaining egg mixture and beef filling, making 12 dumplings in total.
⏱️ 15 min - 7
In a large pot, combine the chicken bone broth, water, and 4 tablespoons soy sauce. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min - 8
Using a slotted spoon or a small strainer, carefully lower the egg dumplings into the boiling broth, one or two at a time to avoid overcrowding. Cook the dumplings in batches if necessary.
⏱️ 2 min - 9
Boil the egg dumplings in the broth for at least 4 minutes, or until the ground beef filling is fully cooked through. The dumplings will float to the surface when cooked.
⏱️ 4 min - 10
Remove the cooked egg dumplings from the broth using a slotted spoon. Serve immediately, either on their own or in the hot broth. Enjoy!
⏱️ 1 min