Egg Dumplings with Diced Mushrooms and Peas


Preparation info
  • Makes

    12 to 14

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Egg dumplings may be filled with a variety of fillings, from minced shrimp, fillet of fish, or chicken breast to ground beef or pork. They may be simmered in clear soup, with transparent noodles, or steam-cooked with stir-fried vegetables, as below.

When fried beaten eggs are later simmered in liquid, they acquire a fluffy, chewy texture. The filling is firm but juicy. The peas add color and the black mushrooms lend a light fragrance.