Anhui Egg Dumplings / Egg Wrapper Dumplings Recipe

Eggs: The base for the wrappers, providing a light and fluffy texture.

Water: Helps to thin out the egg mixture for the wrappers.

Salt: Enhances the flavor of both the egg wrappers and the filling.

Ground pork: The main protein for the filling, offering a rich and savory taste.

Soy sauce: Adds umami and depth to the pork filling.

Sesame oil: Provides a nutty aroma and flavor, essential for the filling.

Garlic: Adds a pungent and aromatic element to the filling.

Green onions: Contributes a fresh and slightly sharp flavor to the filling.

When making the egg wrappers, ensure the skillet is evenly heated to medium temperature before pouring the egg mixture. This helps in creating a smooth, thin layer that cooks evenly. Use a non-stick skillet to prevent the egg from sticking and to make flipping easier. For the pork filling, mix thoroughly to ensure the soy sauce, sesame oil, garlic, and green onions are well incorporated, giving a uniform flavor throughout each dumpling. When sealing the egg wrappers, press the edges firmly to avoid any filling from spilling out during cooking.

• eggs - Substitute with tofu: Tofu can be blended to create a similar texture to eggs and is a good option for those avoiding animal products.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor compared to plain water.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and can be used similarly in dumpling fillings.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar flavor profile.

• sesame oil - Substitute with olive oil: Olive oil can be used if sesame oil is unavailable, though it will have a different flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience, though it may lack some of the fresh garlic's pungency.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a direct substitute.

• Allow the dumplings to cool completely before storing or freezing. This prevents condensation, which can make the dumplings soggy.
• Place the cooled dumplings in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching each other to avoid sticking.
• Freeze the dumplings on the baking sheet for about 1-2 hours, or until they are solid. This step is crucial for maintaining their shape and preventing them from sticking together.
• Once frozen, transfer the dumplings to a resealable plastic bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• For best results, consume frozen dumplings within 2-3 months. This ensures they retain their flavor and texture.
• When ready to cook, do not thaw the dumplings. Cook them directly from frozen to prevent the egg wrappers from becoming too soft and breaking apart.
• To reheat, preheat a non-stick skillet over medium heat. Add a small amount of oil and place the frozen dumplings in the skillet. Cover with a lid and cook for about 5-7 minutes on each side, or until the filling is cooked through and the egg wrappers are golden brown.
• Alternatively, you can steam the frozen dumplings by placing them in a steamer basket over boiling water. Steam for about 10-12 minutes, or until the filling is fully cooked.
• If you prefer a microwave method, place the frozen dumplings on a microwave-safe plate. Cover with a damp paper towel and microwave on high for 3-4 minutes, checking halfway through to ensure even heating.
• Always ensure the internal temperature of the dumplings reaches at least 165°F (74°C) to ensure they are safe to eat.

• Preheat your oven to 350°F (175°C). Place the egg dumplings on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through.
• For a quick reheat, use the microwave. Place the dumplings on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.
• If you prefer a crispy exterior, reheat the dumplings in a skillet. Heat a small amount of vegetable oil over medium heat. Add the dumplings and cook for about 2-3 minutes on each side until they are heated through and the edges are crispy.
• For a steaming method, place the dumplings in a steamer basket over boiling water. Cover and steam for about 5-7 minutes or until thoroughly heated. This method helps retain moisture and keeps the dumplings tender.
• If you have an air fryer, preheat it to 350°F (175°C). Arrange the dumplings in a single layer in the basket. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to whisk together the eggs, water, and salt, and to mix the ground pork with the other ingredients.

• Whisk: Essential for blending the eggs, water, and salt into a smooth mixture.

• Non-stick skillet: Perfect for cooking the egg mixture into thin wrappers without sticking.

• Spatula: Handy for flipping the egg wrappers in the skillet.

• Spoon: Useful for placing the pork mixture onto the egg wrappers.

• Knife: Needed for mincing the garlic and chopping the green onions.

• Cutting board: Provides a safe surface for chopping the garlic and green onions.

• Measuring spoons: Ensures accurate measurement of soy sauce, sesame oil, and water.

• Plate: Convenient for placing the cooked egg wrappers before filling them.

• Lid: Optional but useful for covering the skillet while cooking the filled dumplings to ensure even cooking.

Prepare the filling: Mix the ground pork, soy sauce, sesame oil, minced garlic, and chopped green onions ahead of time and store in the fridge.

Use a large skillet: Cooking multiple egg wrappers at once can save time.

Preheat the skillet: Ensure the skillet is hot before adding the egg mixture to speed up cooking.

Batch cooking: Make all the egg wrappers first, then assemble the dumplings.

Freeze extras: Make a double batch and freeze the extra dumplings for a quick meal later.