Fried Egg Puffs

Zha Dan Kao

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Preparation info

  • Makes about


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About


Lard 15 g
Water 380 ml
Plain (all-purpose) flour 300 g
Eggs 8
Cooking oil for deep-frying
Confectioners’ (icing) sugar


  • Cook lard, adding a little water at a time until lard is dissolved. Bring to a gentle boil.
  • Pour lard mixture into flour and mix well. Add in eggs, one at a time, mixing well after each addition.
  • Heat oil for deep-frying. While egg mixture is still warm, use a Chinese soup spoon to scoop up a ball of the mixture. Slide mixture into oil and deep-fry until puffed up. Remove and drain well. Continue frying until egg mixture is used up.
  • Dust confectioners’ sugar over warm egg puffs and serve.