Golden Egg Dumplings: A Simple Delight with Sweet Potato Noodles and Vegetables
Easy Recipe for Egg Dumplings Made with Eggs and Glass Noodles
Today, we’ve prepared a simple side dish using eggs and glass noodles. These delightful dumplings are a wonderful way to use up leftover vegetables and are perfect for a quick meal or snack.
Main Ingredients
- 4 large eggs
- 1/2 stalk of green onion or scallion (finely chopped)
- 1/4 onion (finely minced)
- 1/3 carrot (finely minced)
- 1 handful of dried glass noodles (approx. 30g)
- 1.5 Tbsp soy sauce
- 1 Tbsp corn syrup or honey
- Cooking oil (for frying)
- A pinch of toasted sesame seeds (for garnish)
Optional Ingredients (for extra flavor!)
- Ketchup (for dipping)
- Mayonnaise (for dipping)
- Ketchup (for dipping)
- Mayonnaise (for dipping)
Cooking Instructions
Step 1
First, prepare the glass noodles that will give our egg dumplings their delightful chewy texture. Soak a handful of dried glass noodles in cold water for about 30 minutes until softened. Soaking them in cold water makes them pliable and helps them absorb flavors better, resulting in a wonderfully chewy bite. Once soaked, drain them thoroughly in a colander. *While you can boil them directly, soaking first contributes to a superior texture and better seasoning absorption.
Step 2
While the glass noodles are soaking, prepare the vegetables for the filling. Finely mince the 1/2 stalk of green onion (or scallion), 1/4 onion, and 1/3 carrot. Mincing them finely ensures they integrate well with the egg mixture and cook to a tender consistency. *Feel free to use other vegetables you have on hand, like zucchini or bell peppers! Customize to your liking.
Step 3
Boil the soaked glass noodles in simmering water for about 3-5 minutes. Be careful not to overcook them, or they’ll become mushy! Immediately drain the noodles and rinse them under cold water several times to cool them down. Drain them again thoroughly in a colander; excess water can make the batter too wet.
Step 4
Once drained, finely chop the cooked glass noodles with scissors or a knife. This makes them easier to handle when forming the dumplings. Add all the finely minced vegetables (green onion, onion, carrot) to a mixing bowl.
Step 5
Now, let’s season the mixture. Add 1.5 Tbsp of soy sauce and 1 Tbsp of corn syrup (or honey) to the bowl. Crack in the 4 large eggs. Whisk everything together thoroughly with chopsticks or a whisk until well combined. Ensure the glass noodles and vegetables are evenly coated with the egg mixture.
Step 6
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Use a ladle or large spoon to scoop portions of the egg dumpling mixture and carefully spread them into round, flat shapes on the pan. Cook until the bottom is lightly golden and set. Then, carefully fold each dumpling in half. Pan-fry them, flipping occasionally, until both sides are beautifully golden brown and cooked through. *Cooking over medium-low heat is crucial to ensure the inside cooks thoroughly without burning the outside.
Step 7
Arrange the beautifully cooked egg dumplings on a serving plate. Serve them as is, or with a side of ketchup or mayonnaise for an extra flavor boost. Enjoy these simple yet satisfying egg dumplings!
