Egg Wrappers

Preparation info

  • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

Egg wrappers are made from a batter, like crepes. They can be filled and shaped into dumplings that are steamed or braised for a hearty, home-style meal-in-a-dish (Braised Egg Dumplings, for example), or wrapped in a spiral with a tasty filling, then deep-fried to make a crunchy, light appetizer that is as pretty as it is delicious (Fried Egg Wrappers). The wrappers are fragile, soft, and less chewy than the eggless flour-and-water pancakes. The egg adds flavor as well. They are best made no more than a day or two in advance. The quantities here make seven to ten wrappers.


Preparing Egg Wrappers

  • 3 eggs, beaten
  • 3 tablespoons flour
  • 1 tablespoon sesame oil
  • Pinch of salt


  1. Combine the batter ingredients and mix until smooth with chopsticks or in a blender. There should be no lumps; the flour must be totally incorporated into a smooth batter. Heat a heavy skillet lightly greased with peanut oil over a low to moderate flame. Put a couple of tablespoons of the batter in the pan.

  2. Tilt the pan in all directions to coat the bottom.

  3. When the batter is set, peel it off and flip it over. (If getting your fingers that close to the pan makes you nervous, use a thin spatula to lift the edge.) Let the wrappers dry a little and stack them on top of each other, with a layer of parchment paper or aluminum foil between them. Then store in a plastic bag, closely fastened so that they won’t dry out, and use them as soon as you can. Egg wrappers should not be frozen.