Egg Dumplings in Oyster Sauce | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Egg Dumplings in Oyster Sauce

Egg Dumplings

I am no expert in finance or economics, but it really catches my attention that the new apartments facing the harbor front here are sold more than USD12 millions each. They are not houses nor duplexes, but are flats of about 1,000 square feet (or 100 square meters). That is, in our currency, they cost more than HKD10,000 (7.8:1 USD) per square foot or per an area comparable to the size of a 14″ laptop.

Gladly (or sadly?), I don’t live in those apartments. Fair the game is, my flat is situated in an area where different kinds of fresh markets, grocery stores and supermarkets can survive. And probably due to the lower rent, they are always able to give bigger discounts on a wide array of foods, even on quality ones.

For making these dumplings, I have been fairly selective in choosing eggs because good ones will not only bring intense flavor but also look bright after fried. Below is a pack of branded eggs from Japan which I trusted and bought from a nearby supermarket at about USD1.5 (expensive? cheap?). Anyway, I am happy with it.

Egg Dumplings

With only four eggs, about 100g ground pork and a few sprigs of spring onions, I made a dozen of dumplings. Very often, they are simmered in oyster sauce immediately after fried. If not, like what I did this time, the dumplings are stored in fridge and cooked the other day. Or, they can also be kept in freezer for up to a week.

Fillings for Egg Dumplings

  • Ingredients
  • 4 medium-sized eggs, beaten
  • 100g ground pork
  • Seasonings for meat
  • 1 tsp soy sauce
  • pinch of salt
  • pinch of ground pepper
  • few droplets of sesame oil
  • 2 tbsp finely chopped spring onion (I love a lot in the fillings)
  • Oyster sauce
  • 2 tsp oyster sauce
  • 2 tsp olive oil
  • 1 tsp sugar
  • pinch of salt
  • 1 cup of water (stock should not be necessary as it will overpower the taste of oyster sauce)
  • 1 tsp dark soy sauce
  • 1/2 tbsp corn starch mix well with 2 tbsp water for thickening


Mix well all seasonings in ground pork as fillings. Heat wok or pan with half table spoon of oil over low heat. Gently ladle in about one table spoon of beaten egg in wok. Then immediately put in one tea spoon of the filling (a,b). I do mean immediate because you will need to get the dumpling sealed when the ‘egg skin’ is still moist. Folder the skin in half as in (c). Slightly press down the dumpling to seal its edge (d) and fry each side to slightly brown. Repeat from oiling the pan for the remaining beaten egg and fillings, which altogether makes about twelve egg dumplings.

Making egg dumplings

I have just got used to the use of a Chinese turner for making egg dumplings, otherwise tongs should also be of help.

Mix well all ingredients (except dark soy sauce and corn starch) for oyster sauce and bring them to boil in a pan. Put in all dumplings and simmer for 5 minutes. Then add in dark soy sauce, check the taste, and thicken the sauce with corn starch paste.

Stewing Egg Dumplings

We may actually choose to eat the egg dumplings before stewed (left) or after stewed (right). Should you prefer not to simmer them, then add one to two spoons of soy sauce in the beaten eggs and replace the pork by beef to make sure both the fillings and eggs are well-done but not over-cooked. Whichever, enjoy.

Egg Dumplings

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  1. Cookin' Canuck

    What a fantastic idea! I have never made dumplings with egg, but can’t wait to try.

  2. Experimental Culinary Pursuits

    oooh it’s like a mini omelette! Love it! I am now also wanting one of those big chinese turners you have – it looks like a very useful tool!

  3. MaryMoh

    What a lovely, easy way to make dumplings. They look pretty too.

  4. sophia

    That is SO fascinating to use eggs as the dumpling skin! I’ve been craving good dumplings sooo much, but this just tops the cake! (or dumpling)

  5. penny aka jeroxie

    i am sooo stealing this recipe! I love it. very cute and clever idea. I do with shredded ham at home.

  6. Divina

    I never had this before even in Chinese restaurants. That’s a great idea.

  7. TasteHongKong

    Thanks Dara, Shelly, Mary, Sophia, Jeroxie, Divina,
    I should have made this upfront that I do not invent this dish. It is one of the recipes from my family, and I have twisted it according to my personal preferences and repeated practices. Restaurants of the shanghai style usually serve these dumplings with with bean threads, greens and tofu puff in a pot of soup (in Chinese called 油豆腐粉絲湯), but nowadays many of them have excluded the dumplings. Probably, the frying of dumplings one by one does somehow add loading to their kitchens. Pity!

  8. The Little Teochew

    Golden yellow and so inviting. I love making food using eggs as a wrap. Actually I blogged about making an egg wrap filled with leftovers 😉 And I agree completely with your take on using good quality, fresh eggs. It makes a whole world of difference. What a great recipe you shared!

  9. Anna

    I absolutely love your recipes, always make me want to eat Asian food.

  10. dhanggit

    OMG I am so trying this recipe!! i have a dozen organic eggs just sitting in the fridge this will be a perfect recipe to cook them 🙂

  11. zurin

    This is absolutely brilliant!! sincerely. I have never before seen egg dumplings so this is the first time ive heard of it. I am so going to try this and I know my boys are going to love it. Thank u so much for sharing and what brilliant fotographs. tq 4 dropping by too.

  12. radha

    how original! i also use to buy those japa eggs, they taste good but not perfect. it s not so easy to find fresh eggs in commercial areas of HK ~ cheers

  13. Cee

    these look amazing! going to try this out tomorrow. i just discovered your blog, everything looks so good!

  14. Meghan

    Dumplings with oyster sauce, you have my attention! Looks absolutely delicious, and you make it look easy!

  15. gaga

    How interesting! I like the egg dumpling wrapper. It looks tasty.

  16. SpicieFoodie

    I love your yummy recipe and photos, just fabulous! In my opinion Oyster sauce is one of the best Asian condiment/sauces,I use it often. This is making me hungry 🙂

  17. Shelly

    FYI Just gave you a blogger award!

  18. SLK

    Hi! Your egg dunplings have caught my attention when i’m googling! I bet my fussy gal will love this dish, thanks for sharing this wonderful recipe!

  19. Angie@Angie's Recipes

    It has been really really long since I last had those little egg dumplings. I like to dip them with a little of maggi seasoning. Oyster sauce sounds a great alternative!

  20. Dr. John Chen

    Hey, it looks very yummy to me because it happens to be one of my favorite dishes. This happens to be also a most popular dish during Chinese new year too because this dish is symbolic of the “wallet” ( 荷包 ) and it’s auspicious to make them all “expanded” during the cooking process. 🙂

  21. Zhi Ping

    It is an amazing dish albeit really tiring to make. Nevertheless the recipe works amazingly and it tasted really really good!

  22. TasteHongKong

    @Zhi Ping,
    Yes, really really good!

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  25. Vian

    harlow! i’ve just knew your websites and amazingly, i’ve found so many recipes that my mum used to cook for me. Especially this one. I saw this recipe and it recalls me the nice memories of the simple home cook food. My mum have not been cooking this for so long. I shall cook for her one day!

  26. TasteHongKong

    Great! I sincerely hope you will do this soon.
    Have fun and enjoy, daughter and mum together!