12 to 14dumplings.
By Irene Kuo
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.