Egg and pepper dumplings feature soft scrambled eggs, browned mushroom bits, and bright green pepper stuffed into crispy wrappers. These dumplings are easy to make and so fun to eat. You can serve them as a vegetarian main dish, a fun appetizer for your dinner party, or as part of your Chinese New Year spread. {Vegetarian} Chinese New Year is around the corner and now is a great time to add a new dumpling recipe to your repertoire! In the past, I’ve shared many dumplings that are great for this occasion, for example, pork and cabbage dumplings, beef dumplings, lamb and zucchini dumplings, and vegetable dumplings. Today I want to share a super easy and delicious recipe for egg and pepper dumplings with you. These dumplings are vegetarian while also satisfying and delicious. The ingredient list is simple and the cooking process is easier than for many meat-filled dumplings. It is a great appetizer for your Chinese New Year dinner party.
Egg and pepper dumplings ingredients
The dumpling filling
The filling has three ingredients:
EggPepperMushrooms
The egg will be the main ingredient here and the dumpling filling will be lightly seasoned to bring out the flavor of the egg. So I highly recommend using high quality eggs such as Pete and Gerry’s Organic Eggs. The eggs from Pete and Gerry’s are all humanely raised on small family-run farms, not factory farms that simply use the farm label. Their organic eggs also contain no pesticides, no added hormones, no antibiotics, and no GMOs. Their eggs have a darker and harder shell, a big, vibrant yolk, and a richer taste which makes all the difference in this dumpling recipe. We will only use a touch of pepper and mushroom here, to add a crisp texture and some umami bits to the eggs. When you prepare the pepper and mushroom, be sure to cut them very small, so they will be evenly distributed in the dumpling filling.
The seasoning
To really make the egg filling shine, these dumplings use a touch of oyster sauce, white pepper and sesame oil to add umami.
Dumpling wrapper
Any type of dumpling wrappers can be used for egg and pepper dumplings. In this recipe, I used a thicker and larger northern Chinese style dumpling wrapper. This type of wrapper makes it easier to assemble the dumplings, and you will be able to stuff more filling into them. Dumplings with these wrappers are a bit chewy in texture. Other types of wrappers such as Japanese gyoza wrappers will work great as well. These wrappers are on the thin side. You will end up with more dumplings and each will have a lighter, crispier texture.
How make egg and pepper dumplings
Prepare the egg and pepper filling
Scramble the eggs in the panCook the mushroom and pepper Add everything together and mix well
How to wrap egg and pepper dumplings
You might have noticed that this recipe uses a different wrapping method from my usual pleated dumplings. The reasons for this are: To wrap these dumplings:
How to cook egg and pepper dumplings
To pan fry the egg and pepper dumplings:
Brown the dumplings in a lightly oiled pan until golden crispy.Add a splash of water and cook covered, until the dumplings are cooked through.
If you like extra crispy dumplings, it’s OK to fry them with a bit more oil. Once done, you will have these great dumplings with crispy yet chewy wrappers and a tender egg filling with crisp peppers.
More Chinese New Year recipes
Sweet and Sour Ribs (糖醋小排)Instant Pot Chinese Sausage Rice (腊肠饭) Rice Cake Stir Fry (炒年糕, Chao Nian Gao)Fried Wontons (Air Fryer Version included)Chinese Pumpkin Cake (南瓜饼)
