RecipeEgg Dumplings

Nutrition Facts
Amount per Serving
  • Calories: 100
  • Protein: 10 g
  • Total Fat: 6 g
    • Unsaturated Fat: 4.5 g
    • Saturated Fat: 1.5 g
  • Cholesterol: 165 mg
  • Total Carbohydrate: 2 g
  • Dietary Fiber: 0 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 160 mg

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.

  • Prep time
  • Total Time
This recipe makes 10 dumplings
  • • 1 cup finely shredded chicken breast or cooked, crumbled ground meat*
  • • 1 tablespoon reduced-sodium soy sauce
  • • 2 teaspoons toasted sesame oil
  • • ¼ teaspoon ground ginger
  • • ¼ teaspoon garlic powder
  • • 2 tablespoons red bell pepper, finely diced
  • • 1 to 2 teaspoons sriracha, optional for heat
  • • Freshly ground black pepper to taste
  • • 1 tablespoon cornstarch
  • • 4 large eggs
  • • 2 teaspoons water
  • • 3 tablespoons chives, finely minced
  • • Generous pinch of each salt and black pepper

*For chicken: Skinless Rotisserie chicken works great. Just pull apart with your fingers to create small shreds. Then, mix with seasonings and bell pepper.

For ground turkey meat or sirloin: You’ll only need ¼ pound cooked and crumbled, and then mixed with seasonings and bell pepper.

Other filling options: Finely minced cooked greens, cabbage, water chestnuts or any low moisture cooked leftover vegetable.


To make the filling:
In a medium bowl, mix cooked chicken or ground meat, soy sauce, sesame oil, ginger, garlic, bell pepper, and optional sriracha. Season to taste with salt and pepper, and additional amounts of original seasonings. Set aside.

To make the egg dumplings:
In a medium bowl whisk together cornstarch, eggs, and water until frothy. Make sure the cornstarch is completely dissolved. Add the chives, salt and pepper, and whisk to combine.

Liberally mist a nonstick skillet with oil spray and warm over medium heat. Just before spooning on egg mixture, lower heat to medium-low. Place about 2 tablespoons of egg-chive mixture into a circle shape. You may need to use the back of a tablespoon to spread it out evenly. Cook for about 30 seconds or until the bottom is slightly firm. Add about 2 teaspoons of chicken filling and working as quickly as possible, fold the dumpling skin over the filling to seal it shut. (It’s important to work quickly so the top of the egg mixture is still a bit tacky to allow the dumpling to seal shut.) Seal the edges closed using a spatula or fork. Cook an additional minute or so flipping halfway through (I use a silicone spatula) to make sure both sides are evenly cooked. The egg wrapper will have a slight golden-brown color to it. Remove and repeat until all the egg mixture is gone. Serve immediately with dipping sauce!

Nutrition provided for 2 dumplings.

Try my Cauliflower Gnocchi.