Homemade Dumplings with Egg and Asparagus or Mushroom and Tofu

Homemade Dumplings with Egg and Asparagus

Homemade dumplings stuffed with soft scrambled egg and thinly sliced asparagus

Dumplings are among my favorite foods, with their pillowy texture, juicy fillings, and abundance of dipping sauces. I like them dragged through bright red chili oil or dipped in soy sauce with tart black vinegar, finished with a drizzle of sesame oil.

Last weekend I invited some friends over for a dumpling-making party. The extra sets of hands meant a diversity of dumplings, including two terrific vegetarian versions: textured mushroom-tofu dumplings and light-fluffy egg and asparagus dumplings. Feeling ambitious, we made our own wrappers, which came out particularly soft and pillowy, although I often use pre-made wrappers from the Chinese markets.

For good measure, we made some excellent chili oil, simmering the oil with aromatic spices—garlic, ginger, star anise, cinnamon—and pouring it sizzling over crushed dried chilies and tingly Sichuan peppercorns. We removed most of the seeds from the chilies, giving it a high ratio of flavor to heat.

Enjoy these two recipes with your favorite dipping sauces.

Homemade Dumplings with Chili Oil

Our homemade dumplings with a drizzle of chili oil

Homemade Egg and Asparagus Dumplings
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dumplings
Cuisine: Chinese
Serves: 4
Ingredients
Instructions
  1. Crack the eggs into a bowl and beat them together with some salt and pepper. Heat a nonstick pan over medium heat and add the vegetable oil followed by the eggs. Scramble with a rubber spatula until they are still quite runny and remove to a bowl. Make sure to leave the eggs under-done because they will cook again in the dumplings.
  2. Remove the ends from the asparagus and slice the stalks as thinly as you can, then add them uncooked to the eggs and mix together gently.
  3. Fill a small bowl with warm water. Lay a dumpling wrapper out on a clean surface. Spoon some filling into center of the dumpling, making sure not to over-stuff.
  4. Dip your fingers into the water and use them to wet the edges of the dumpling wrapper all around the circumference. Fold the top and bottom sides of the wrapper up and pinch them together above the filling. Then seal the rest of the dumpling by pinching the two sides of the wrapper together all along the seam. (You can do fancy pleats like this if you want.) Set the dumpling aside and repeat with the remaining wrappers. If your dumplings are not sealing well, add some corn starch to the water.
  5. To cook the dumplings, boil them in water for about 3 minutes or steam them for about 5 minutes. If you prefer crispy dumplings, use our potsticker method.
  6. Serve with your favorite dipping sauces, like equal parts soy and rice vinegar with a drizzle of sesame oil, or some nice chili oil.
 
Homemade Dumplings

Our dumplings are nice and pillowy

Homemade Mushroom and Tofu Dumplings
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dumplings
Cuisine: Chinese
Serves: 4
Ingredients
Instructions
  1. Mince the garlic and ginger and finely chop the mushrooms. Thinly slice the scallions. Drain the tofu, dry it with paper towels, and crumble it into a strainer to drain out more of the water.
  2. Heat a pan over medium heat and add the vegetable oil. Add the garlic and ginger and cook for about 30 seconds, stirring, and then add the mushrooms with some salt and pepper. Saute the mushrooms until they are tender, and remove them to a bowl. Add the crumbled tofu and the scallions to the bowl and mix gently to combine.
  3. Fill a small bowl with warm water. Lay a dumpling wrapper out on a clean surface. Spoon some filling into center of the dumpling, making sure not to over-stuff.
  4. Dip your fingers into the water and use them to wet the edges of the dumpling wrapper all around the circumference. Fold the top and bottom sides of the wrapper up and pinch them together above the filling. Then seal the rest of the dumpling by pinching the two sides of the wrapper together all along the seam. (You can do fancy pleats like this if you want.) Set the dumpling aside and repeat with the remaining wrappers. If your dumplings are not sealing well, add some corn starch to the water.
  5. To cook the dumplings, boil them in water for about 3 minutes or steam them for about 5 minutes. If you prefer crispy dumplings, use our potsticker method.
  6. Serve with your favorite dipping sauces, like equal parts soy and rice vinegar with a drizzle of sesame oil, or some nice chili oil.

Homemade Dumplings

2 Comments

  • Reply March 28, 2015

    Amanda

    You made your own wrappers this time???? That’s awesome. Post recipe please! You are the one who taught me how to make dumplings and i am so grateful. Lovely flavor combos here. I may just have to do it again tonight.

    • Reply March 28, 2015

      David

      Yeah it was awesome! We used this recipe.

      But we used a tortilla press to press the dough into wrappers. Like this one.

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