Chinese dumplings come in endless varieties, with different fillings, wrappers, and cooking methods. While pork dumplings are probably the most popular, there are so many other delicious combinations to explore. In my family, we enjoy all kinds of dumplings, from classic pork and chive dumplings to lighter fillings that highlight the natural flavors of vegetables and eggs.
These egg and pepper dumplings are a great example of how a simple filling can be incredibly satisfying. Fluffy scrambled eggs form the base, while browned mushrooms add a savory depth and green peppers bring a fresh flavor and a little crunch. I keep the seasoning light, using just enough oyster sauce, white pepper, and sesame oil to enhance the umami and bring out the natural flavors of the ingredients without overpowering them.
What I love about this recipe is how easy the filling is to prepare. I softly scramble the eggs, cook the mushrooms until their moisture evaporates and they turn golden, then mix everything with the diced peppers and seasonings. Once wrapped, the dumplings are pan-fried until the bottoms turn crispy and golden while the tops stay pleasantly chewy. They’re a wonderful addition to a Chinese New Year dumpling spread, but they’re just as delicious for an everyday meal or a gathering with friends.
Ingredients
I keep the filling to four working parts, the egg, the mushroom, the pepper, and a short trio of seasonings, and the egg is the one I will not skimp on since it is most of what you taste.
Eggs: I beat whole eggs and scramble them soft, because the egg is the body of this filling and everything else plays a supporting role. I use good quality eggs here since the seasoning is light and there is nowhere for a dull egg to hide.
Brown mushrooms: I dice brown mushrooms very small and cook them until browned and dry, which gives me the umami and the little savory bits without any wateriness.
Green pepper: I use cubanelle pepper diced very small for a mild grassy crunch against the soft egg. If I want a bit of heat I swap in Anaheim or jalapeno, both work in the same amount.
Seasonings: I season the filling with oyster sauce, white pepper, salt, and a little sesame oil to bring up the umami without covering the egg. I taste the mixture before folding, and it should be slightly salty on its own since the wrapper mutes it once cooked.
Dumpling wrappers: I prefer thicker Northern-style dumpling wrappers because they have a pleasantly chewy texture and are sturdy enough to hold a generous amount of filling.
How to Make
Scramble the eggs: Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Lower to medium heat and pour in the beaten eggs. Scramble and chop them into small pieces with your spatula until just cooked through, then move them to a large bowl to cool.
Brown the mushrooms: Add 1/2 tablespoon of oil and the mushrooms to the same skillet. Cook over medium-high heat until the mushrooms are browned and all the liquid has cooked off. Transfer them to the bowl with the eggs.
Season the filling: Add the diced pepper, oyster sauce, white pepper, and sesame oil to the bowl. Mix everything together, then taste. The filling should be slightly salty by itself.
Fill the wrappers: Set a small bowl of water beside you. Wet the edge of a wrapper with your finger.
Scoop about 1 tablespoon of filling into the center, and hold the dumpling in one hand while you seal the edge with the other.
Press the edge again after folding so it seals well, and use whatever fold you are comfortable with.
Use a simple half-moon fold
I prefer folding these dumplings into a simple half-moon shape rather than making lots of pleats. Unlike ground meat, the scrambled egg filling doesn’t hold together as easily, so a simple fold makes it easier to pack in more filling. Press the edges firmly to seal the dumplings and prevent the filling from spilling out during cooking.
Freeze if not cooking now: To save some for later, arrange the raw dumplings on a baking tray and cover with plastic wrap. Freeze them for up to 1 month, and once they are solid after about a day, move them to a gallon bag to save space.
Pan fry in batches: Heat about 1 tablespoon of oil in a nonstick skillet over medium heat until hot. Add the dumplings and cook until the bottom is golden, then flip to brown the other side to pale golden.
Steam and crisp: Pour in 2 tablespoons of water and cover. Cook until the dumplings are cooked through, 2 to 3 minutes, then uncover and keep cooking until the bottom is golden. Serve hot on their own, with dumpling sauce, or with a touch of Chinkiang vinegar.
Cooking Notes To Consider
Cool the egg and mushroom before folding: I always let the cooked filling cool in the bowl before I start wrapping, because a warm filling softens the wrapper and makes the edges hard to seal. A cool filling also lets me handle each dumpling without the wrapper going slack in my hand.
Cut the pepper and mushroom to the same tiny dice: I mince both very small and match their size so the filling stays loose and each bite gets a little of everything. Big chunks tear the wrapper from the inside and leave some dumplings all egg and others all pepper.
Add the pepper raw, not cooked: I fold the diced pepper into the filling raw instead of cooking it with the mushrooms, so it keeps its fresh crunch and grassy taste after the short pan fry.
Do not crowd the skillet: I fry in batches with space between each dumpling so the bottoms brown instead of steaming against each other. A packed pan drops the heat and I end up with soggy bottoms rather than a golden crust.
Go heavier on oil for extra crunch: When I want a really crackly bottom I add a bit more oil to the pan before the dumplings go in. It is an easy way to push the crust further without changing anything else in the recipe.
Serving Suggestions
A plate of these hot from the skillet is how I start a small dinner at home, set down in the middle of the table so everyone can pick them up crisp bottom first. I put out a little dish of dumpling sauce and a bottle of Chinkiang vinegar on the side. They also make a good appetizer to pass around before the rest of the food comes out.
My favorite way to serve these dumplings as part of a complete vegetarian meal is alongside a hot bowl hot and sour soup and a cold Chinese cucumber salad. I love the combination of textures and flavors! During Chinese New Year, when I have friends and family over, I usually fold a big batch and serve them family-style alongside several other Chinese dumpling recipes, including pork and beef varieties, so everyone can enjoy a little bit of everything. Again, feel free to browse for more recipe ideas on my blog.
Frequently Ask Questions
Why is my filling watery and hard to wrap?
The most common cause is mushrooms that were not cooked down enough. I brown the diced mushrooms until every bit of liquid has cooked off before they go in the bowl, because any water they release later will loosen the filling and soak the wrapper. Letting the whole filling cool before wrapping also firms it up.
What kind of wrapper works best?
Both thick and thin dumpling wrappers work well for this recipe, depending on your texture preference. I prefer thicker Northern-style wrappers because they have a pleasantly chewy texture and can hold a generous amount of filling. Thinner gyoza wrappers are also a great option if you prefer a more delicate dumpling with a crispier bottom.
How to store and reheat leftover dumplings?
You can assemble the dumplings up to a day ahead and store them uncooked in the refrigerator. Arrange them in a single layer in a covered container to prevent sticking, then cover tightly with wrap to prevent from drying out. Unlike dumplings with a raw meat filling, the cooked egg and mushroom filling contains less moisture, so the wrappers are less likely to become soggy.
For cooked leftovers, store them in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a lightly oiled nonstick skillet over medium heat until warmed through and crispy on the bottom. I don’t recommend freezing these dumplings because the scrambled egg filling can become watery or rubbery after thawing.
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Egg and Pepper Dumplings (鸡蛋青椒饺子)
Ingredients
- 1 1/2 tablespoons peanut oil (or vegetable oil, and more for pan-frying)
- 6 large eggs , beaten
- 4 oz brown mushrooms , diced very small (yields 1 1/2 cups once cut)
- 1 cubanelle peppers , diced very small (yields 2/3 cup once cut) (*Footnote 1)
- 2 teaspoons oyster sauce (*Footnote 2)
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon toasted sesame oil
- 1 pack dumpling wrappers
Serving options
Instructions
Prepare the filling
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Turn to medium heat and pour in the egg mixture. Scramble the eggs and chop them into small pieces using your spatula, until the eggs are just cooked through. Transfer to a large bowl to cool.
- Add 1/2 tablespoon of oil and the mushrooms. Cook over medium-high heat until the mushrooms are browned and all the liquid has evaporated. Transfer to the same bowl with the eggs.
- Add the cubanelle pepper, oyster sauce, white pepper and sesame oil. Mix everything together. Taste the mixture. It should be slightly salty by itself.
To assemble the dumplings
- Prepare a small bowl of water on the side. Use your finger to wet the edge of the dumpling wrapper. Scoop about 1 tablespoon dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand. After folding, press the edges again to seal well. You can use any way you like to fold the dumplings as long as you’re comfortable with it.
- Now you can freeze these dumplings if you don’t plan to cook them immediately. Place them onto a baking tray and seal it with plastic wrap. You can store the dumplings in the freezer for up to 1 month. Once the dumplings are completely frozen, after about a day, you can transfer them to a gallon bag to save freezer space.
To cook the dumplings
- Cook the dumplings in batches. Heat about 1 tablespoon oil (*Footnote 3) in a nonstick skillet over medium heat until hot. Add dumplings and cook until the bottom turns golden. Flip the dumplings to brown the other side until pale golden. Pour in 2 tablespoons of water and cover. Cook until the dumplings are cooked through, 2 to 3 minutes. Uncover, continuing to cook until the bottom side turns golden.
- Serve hot by itself, or with dumpling dipping sauce, or a touch of Chinkiang vinegar.
Notes
- You can use other types of hot pepper if you prefer. Anaheim peppers and jalapeno both work well.
- You can use a vegetarian oyster sauce to make the dish vegetarian.
- You only need a thin layer of oil to crisp up the dumplings. If you like the deep fried dumpling effect, you can also use more oil to cover the dumplings. In this case, you won’t need to pour in any water and steam the dumplings.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
CJ
I made these dumplings tonight following your recipe and they were delicious! I love your version without the vermicelli, the filling is nice and fluffy and the flavors were on point. Thanks for sharing!