Homemade Egg and Asparagus Dumplings

Course Appetizer
Cuisine Chinese
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Author New York Food Journal


  • 3 eggs
  • 1 tablespoon vegetable oil
  • 3 stalks of asparagus
  • Circular dumpling wrappers store-bought or homemade, recipe here

For Serving:

  • Soy sauce, rice vinegar, Chinese black vinegar, Chinese mustard, sesame oil, and/or chili oil


Prepare the filling

  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.

Fill the dumplings

  1. 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.
  2. 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.

Cook and serve

  1. 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.

  2. Serve with your favorite dipping sauces, like equal parts soy and rice vinegar with a drizzle of sesame oil, or some nice chili oil.