Hearty Vegetable and Egg Dumplings
How to Make Flourless Egg and Vegetable Dumplings
Introducing delicious egg and vegetable dumplings made without flour, featuring fresh vegetables and soft eggs. These dumplings are perfect as a healthy snack for kids or a light meal!
Dumpling Filling Ingredients
- 4 large eggs
- 1/3 medium zucchini
- 1/4 medium carrot
- 1/2 package enoki mushrooms
- 20g chives
- 4 imitation crab sticks (kani kama)
- 1/5 tsp salt
Cooking Instructions
Step 1
First, crack 4 large eggs into a bowl. Add 1/5 tsp of salt and whisk them until smooth. For an even finer texture, you can strain the eggs through a sieve to remove any chalazae.
Step 2
Wash the zucchini thoroughly. Remove the seeds and finely mince it. Mincing it into small pieces will retain a pleasant texture.
Step 3
Finely mince the carrot to a similar size as the zucchini. The natural sweetness of the carrot will enhance the dumplings’ flavor.
Step 4
Trim the root ends of the enoki mushrooms. Gently wash them under running water, pat them dry, and then chop them into approximately 1 cm lengths.
Step 5
Wash the chives, remove excess water, and finely chop them. Aim for a similar thickness to the egg crepe or slightly finer.
Step 6
Unwrap the imitation crab sticks and shred them finely with your hands. Ensure there are no large clumps.
Step 7
Combine all the prepared minced zucchini, carrot, enoki mushrooms, chives, and shredded imitation crab sticks into the whisked egg mixture. Stir thoroughly with a spoon to ensure the ingredients are evenly distributed throughout the eggs.
Step 8
Now it’s time to cook the dumplings. Heat a non-stick pan over medium-low heat and lightly coat it with vegetable oil. If you have a 3-cup egg pan, you can use it to make multiple dumplings simultaneously. Otherwise, you can use a larger frying pan and cook them in small batches.
Step 9
Once the pan is heated, ladle small portions of the egg and vegetable mixture onto the pan. Spread each portion thinly to create delicate dumplings that cook through evenly and look appealing.
Step 10
When the top surface of the dumplings appears about half-cooked (the egg is mostly opaque), carefully use a spatula to fold each dumpling in half. Make sure the bottom is sufficiently cooked before folding to prevent it from breaking apart.
Step 11
Flip the folded dumplings and cook them on both sides until they are golden brown and the filling is thoroughly cooked through. Cooking over low heat ensures they don’t burn and remain tender inside.
Step 12
Voilà! Your delicious and healthy vegetable and egg dumplings are ready. This recipe offers a nutritious and simple way to enjoy a satisfying meal.
