When it comes to dumplings, I’m always wonton more, LOL. Instead of the typical doughy-starchy wrap, my extra-clever spin features a yellow outside layer made of eggs. It’s a unique, out-of-the-carton swap that’s low in carbs and packed with protein. Here, I add chopped chives to the mix for a nice, mild zing, but really anything goes when it comes to spicing and seasoning them up. The pillowy pockets can be stuffed with all types of goodies, whether you prefer finely shredded chicken or ground poultry meat…even chopped, sliced ham. You can also create a cheese filling (with seasoned goat or feta cheese) or a sweet stuffing (with sweet potato puree or sautéed apples). Whichever direction you decide upon, you’ll be filling good after devouring these dumplings.

Recipe Notes:
• You can easily double the recipe to serve a larger crowd.

• Feel free to serve with different dipping sauces, including Sesame Dipping Sauce, Spicy Peanut Dipping Sauce and Sriracha Yogurt Sauce. Or, you can skip the sauce and add them to a bowl of steaming hot broth or soup!

• Some recipes use raw meat in the dumplings, which you then cook in a skillet or a boiling broth. I much preferred the result when I used cooked meat because it gave me more control over the amount of filling (no shrinkage!).

• I chose a savory spin with chives, but you can also go a completely different flavor route with goat cheese and finely chopped vegetables. Or you create a sweet flavor by adding vanilla or cinnamon into the egg dumpling batter and stuffing the insides with cooked and drained sweet potato, butternut squash or pumpkin.

• Be sure to mix the egg batter before adding each new dumpling to the hot skillet—this will ensure you evenly distribute the chives.

• The wrappers cook in seconds so it’s important to have everything ready before you start assembling.

• Despite having to fill each wrapper, this is a pretty quick recipe when using store-bought cooked chicken.