Chinese Egg and Spinach Dumplings
ChineseChinese RecipesOmega-3 eggsMedium
Soft dumplings filled with scrambled egg, spinach and vermicelli, steamed until tender.
Prep time30 min
Cook time10 min
Total time40 min
Servings4
Ingredients
- 3 eggs, beaten
- 1 cup spinach, chopped and squeezed dry
- 1/2 cup soaked vermicelli, chopped
- 20 dumpling wrappers
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 2 tbsp cooking oil
- salt to taste
Method
- Scramble the eggs until just set, cool, and chop into small pieces.
- Mix eggs with spinach, vermicelli, soy sauce, sesame oil, pepper and salt.
- Place 1 tsp filling in each wrapper, fold and pinch the edges to seal.
- Steam for 8 minutes until the wrappers are tender.
- Serve hot with soy-vinegar dipping sauce.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)13 g
Fat (estimate)11 g
Carbs (estimate)36 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: steam until the filling is steaming hot throughout; squeeze spinach dry so dumplings do not burst. Allergens: egg, wheat (gluten), soy, sesame. Pakistani alternative: use fresh palak (spinach) from the market; ready dumpling wrappers are sold in supermarkets.