Egg Dumpling Noodle Soup

Egg Dumpling Noodle Soup

These delicious **Egg Wraps with Pork and Mushroom Filling** are a versatile and visually stunning dish that can be enjoyed in multiple ways! Made with a delicate, golden egg wrapper and a savory filling of lean meat and mushrooms, they’re perfect steamed with sauce, served over noodles, or simmered in a fragrant ginger broth for a comforting **Egg Wrap Rice Noodle Soup**. The key to their beauty lies in the technique—thin, evenly spread egg layers envelop the flavorful filling, creating a bite that’s both tender and satisfying. Lightly seasoned and pan-cooked to perfection, these wraps can be prepped ahead and stored for quick meals. Whether you prefer them as a standalone snack or in a steaming bowl of noodle soup, their elegant shape and rich taste make them a standout dish. Try them today for a homemade meal that’s as beautiful as it is delicious!

15 Minutes
Medium
4 servings
Recipe Soup

Ingredients

Metric US
4 serving

Main Ingredients

🥩
eggs
2 pieces
🥩
pork filling
150g
🥩
rice noodles
100g

The aromatics

🧅
lean meat
100g
🧅
mushrooms
50g

The sauce & seasonings

🧂
oil
1 tbsp
🧂
ginger
1 small piece (10g)

Instructions

1. Step 1

Step 1
Finely chop the lean meat and mushrooms, then mix with seasonings and stir until well combined. Crack an egg into a bowl.

2. Step 2

Step 2
Use an egg beater to beat the egg until it’s well broken up, then filter it and add a few drops of oil.

3. Step 3

Step 3
Remove one side of the mold, place it on the stove, and preheat it. Use a brush to apply a small amount of oil.

4. Step 4

Step 4
Use a small ladle to scoop up some egg mixture and pour it into the preheated mold.

5. Step 5

Step 5
Rotate the mold to spread the egg mixture evenly, and when the egg is about to set, add the prepared pork filling.

6. Step 6

Step 6
Lift the edge of the egg and wrap it around the filling.

7. Step 7

Step 7
Before the egg mixture sets, use a small spoon to press the edges together, so the egg wrap is sealed and won’t come apart.

8. Step 8

Step 8
Repeat the process to make all the egg wraps. Let them cool, then store them in an airtight container in the refrigerator.

9. Step 9

Step 9
The egg wraps can be steamed and served with sauce, or used to make egg wrap noodles or egg wrap rice noodle soup. It’s up to personal preference.

10. Step 10

Step 10
The shape is super beautiful.

11. Step 11

Step 11
For egg wrap rice noodle soup, sauté ginger until fragrant, add half a bowl of water, and bring to a boil. Add the egg wraps and cook until they’re done, then add cooked rice noodles and season to taste.

12. Step 12

Step 12
Egg wrap rice noodle soup.

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