Weekend Morning Delight: Savory Egg Dumplings
Easy and Delicious Egg Dumplings!
Whip up these special egg dumplings for a light yet satisfying weekend breakfast. The delightful combination of a tender egg wrapper and savory Spam is truly irresistible. They’re perfect for kids’ snacks or a lovely brunch.
Main Ingredients
- 3-5 fresh eggs (adjust quantity as desired)
- 1 small can of Spam (approx. 100-150g)
Cooking Oil
- Canola oil or vegetable oil, for cooking
- Canola oil or vegetable oil, for cooking
Cooking Instructions
Step 1
Start by preparing the Spam. Finely dice the Spam. Heat a non-stick pan over medium-low heat and add a swirl of canola oil. Add the diced Spam and sauté until it’s golden brown and slightly crispy. The Spam will release its own oils, so you won’t need much additional oil. Sautéing it well will bring out its delicious flavor.
Step 2
Next, whisk the eggs. Crack 3 to 5 eggs into a bowl. Gently whisk them with a fork or a whisk until the yolks and whites are well combined. You can add a pinch of salt if you like, but since Spam is salty, it’s best to omit it or add just a tiny amount. Whisking thoroughly until the color is uniform will ensure a beautiful appearance for your finished dumplings.
Step 3
Now it’s time to make thin egg crepes. Reduce the heat to low, wipe the pan clean, and lightly grease it with oil. Ladle a thin layer of the whisked egg mixture into the pan, spreading it out evenly to form a delicate crepe. Once the egg is about halfway cooked, carefully place the sautéed Spam onto one half of the egg crepe. Cooking the egg thinly is key to achieving the dumpling texture; avoid making it too thick.
Step 4
Finally, shape your dumplings. Using chopsticks or a spatula, gently fold the empty half of the egg crepe over the Spam to create a dumpling shape. It’s important to shape them while the egg is still slightly soft and pliable so they don’t break apart. Continue cooking over low heat until the egg is fully cooked through and not browned. Serve these delicious egg dumplings warm immediately for the best taste.
