Homemade Dumplings with Egg Wrappers
Homemade Dumplings with Egg Wrappers
Ingredients
For the Egg Wrappers
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/4 cup water
- 1/4 teaspoon salt
- 2 tablespoons cornstarch, for dusting
For the Dumpling Filling
- 1 pound ground pork, lean
- 2 cups napa cabbage, finely chopped, squeezed dry
- 1/2 cup green onions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes, optional
Instructions
- 1
Prepare the egg wrapper dough: In a large bowl, whisk together the all-purpose flour and salt. In a separate small bowl, whisk the eggs and water until well combined. Gradually add the wet ingredients to the dry ingredients, mixing with a fork or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest at room temperature for 30 minutes.
⏱️ 40 min
- 2
Prepare the dumpling filling: While the dough rests, combine the ground pork, napa cabbage, green onions, grated fresh ginger, soy sauce, sesame oil, and white pepper in a large bowl. Mix thoroughly with your hands or a spoon until all ingredients are evenly distributed and the mixture is slightly sticky.
⏱️ 10 min
- 3
Roll and cut the wrappers: Divide the rested dough into 4 equal portions. On a lightly floured surface dusted with cornstarch, roll one portion of dough as thinly as possible (about 1/16 inch thick). Use a 3-inch round cookie cutter or a glass to cut out circles. Re-roll scraps as needed. Repeat with the remaining dough portions. Keep the cut wrappers covered with a damp cloth to prevent drying.
⏱️ 15 min
- 4
Assemble the dumplings: Place about 1 teaspoon of filling in the center of each wrapper. Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a half-moon shape, pinching the edges tightly to seal. You can create pleats along the sealed edge for a decorative finish, if desired. Place assembled dumplings on a parchment-lined baking sheet dusted with cornstarch to prevent sticking.
⏱️ 20 min
- 5
Cook the dumplings: Bring a large pot of water to a rolling boil. Carefully add the dumplings, making sure not to overcrowd the pot. Cook for 5-7 minutes, or until the dumplings float to the surface and the filling is cooked through. Alternatively, you can steam the dumplings in a steamer basket lined with parchment paper for 8-10 minutes.
⏱️ 10 min•🌡️ 212
- 6
Prepare the dipping sauce: While the dumplings cook, whisk together the soy sauce, rice vinegar, sesame oil, and optional chili flakes in a small bowl.
⏱️ 2 min
- 7
Serve: Remove cooked dumplings with a slotted spoon and serve immediately with the dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Dumplings with Egg Wrappers
Ingredients
For the Egg Wrappers
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/4 cup water
- 1/4 teaspoon salt
- 2 tablespoons cornstarch, for dusting
For the Dumpling Filling
- 1 pound ground pork, lean
- 2 cups napa cabbage, finely chopped, squeezed dry
- 1/2 cup green onions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes, optional
Instructions
- 1
Prepare the egg wrapper dough: In a large bowl, whisk together the all-purpose flour and salt. In a separate small bowl, whisk the eggs and water until well combined. Gradually add the wet ingredients to the dry ingredients, mixing with a fork or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest at room temperature for 30 minutes.
⏱️ 40 min - 2
Prepare the dumpling filling: While the dough rests, combine the ground pork, napa cabbage, green onions, grated fresh ginger, soy sauce, sesame oil, and white pepper in a large bowl. Mix thoroughly with your hands or a spoon until all ingredients are evenly distributed and the mixture is slightly sticky.
⏱️ 10 min - 3
Roll and cut the wrappers: Divide the rested dough into 4 equal portions. On a lightly floured surface dusted with cornstarch, roll one portion of dough as thinly as possible (about 1/16 inch thick). Use a 3-inch round cookie cutter or a glass to cut out circles. Re-roll scraps as needed. Repeat with the remaining dough portions. Keep the cut wrappers covered with a damp cloth to prevent drying.
⏱️ 15 min - 4
Assemble the dumplings: Place about 1 teaspoon of filling in the center of each wrapper. Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a half-moon shape, pinching the edges tightly to seal. You can create pleats along the sealed edge for a decorative finish, if desired. Place assembled dumplings on a parchment-lined baking sheet dusted with cornstarch to prevent sticking.
⏱️ 20 min - 5
Cook the dumplings: Bring a large pot of water to a rolling boil. Carefully add the dumplings, making sure not to overcrowd the pot. Cook for 5-7 minutes, or until the dumplings float to the surface and the filling is cooked through. Alternatively, you can steam the dumplings in a steamer basket lined with parchment paper for 8-10 minutes.
⏱️ 10 min•🌡️ 212 - 6
Prepare the dipping sauce: While the dumplings cook, whisk together the soy sauce, rice vinegar, sesame oil, and optional chili flakes in a small bowl.
⏱️ 2 min - 7
Serve: Remove cooked dumplings with a slotted spoon and serve immediately with the dipping sauce.
⏱️ 1 min