Braised Egg Dumplings in Chilli Broth
Lee Kum Kee

Braised Egg Dumplings in Chilli Broth

Serves 2
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These braised egg dumplings are great for using any leftover veg, meat or tofu you have in the fridge. Our recipe consists of plenty of veg and tofu but you can use whatever fillings you prefer. The dumplings absorb the delicious chilli broth which is made using Lee Kum Kee Sweet Soy Sauce and Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce.


4 eggs
3 tsp corn flour paste (2 tsp corn flour & 2 tsp water mixed well)
¼ tsp salt
200g chives, finely chopped
100g watercress, finely chopped
100g leek, finely chopped
100g firm fresh tofu, finely chopped
1 clove garlic, finely chopped
1 spring onion, finely chopped
1 tsp Lee Kum Kee Pure Sesame Oil
1/2 tsp sugar
¼ tsp salt
¼ tsp black pepper
300ml vegetable stock


1 Beat the eggs and season with ¼ teaspoon salt and ½ teaspoon sesame oil.
2 Mix Filling well.
3 Mix Broth ingredients well.
4 Heat 1 tablespoon vegetable oil in a frying pan to a medium heat. To make one ‘dumpling’, pour 1-2 tablespoons beaten egg into the pan and try to keep in one spot with a spatula to create a mini omelette.
5 Turn to low heat so that the egg doesn’t cook too quickly. Spoon 1 teaspoon of Filling into the centre of the egg and then fold it over and press the sides of the semicircle down so that the egg seals around the filling. Repeat this until all the egg or all the filling has been used.
6 Once each egg dumpling has been sealed, remove from the pan immediately and set aside.
7 Heat 1 tablespoon vegetable oil in a saucepan on a medium heat.
8 Pour the Broth ingredients into the pan and bring to boil. Once boiling, add 3 teaspoons of the corn flour paste into the sauce and stir well whilst boiling for a minute or so.
9 Place the egg dumplings into the broth and boil for 4-5 minutes and serve.
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