Hearty and Delicious Egg Tuna Dumplings
Quick and Easy Egg Tuna Dumplings Recipe Using Fridge Ingredients
Inspired by a TV segment on making egg dumplings, I decided to create a unique dumpling using ingredients readily available in my fridge. Instead of traditional dumpling wrappers, I used soft eggs as the casing, filled with crunchy vegetables and savory tuna, creating ‘Egg Tuna Dumplings’ that are substantial enough for a meal. They make a fantastic snack for kids or a delightful accompaniment to drinks! Feel free to use up any leftover vegetables you have in your refrigerator.
Main Ingredients- 4 Eggs
- 1 can Tuna (drained)
- 8 Perilla leaves
- 1/4 Yellow Bell Pepper
- 1/4 Red Bell Pepper
- 1/3 Onion
- 50g Glass noodles
- 1/2 tsp Salt
- Pinch of Black pepper
- Ketchup for drizzling
- Sesame seeds for garnish
For Boiling Glass Noodles- 1 tsp Salt
- 1 Tbsp Cooking oil
- 1 tsp Salt
- 1 Tbsp Cooking oil
Cooking Instructions
Step 1
First, crack 4 eggs into a bowl. Remove the chalazae (the white stringy bits) and whisk them thoroughly with a fork or whisk until well combined. Add 1/2 tsp of salt to season.
Step 2
Wash the perilla leaves, bell peppers, and onion. Pat them dry and finely mince them to be used as the dumpling filling. Using a vegetable chopper or food processor will make this step quicker.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once boiling, add 1 tsp of salt and 1 Tbsp of cooking oil to prevent the glass noodles from sticking together.
Step 4
Add the glass noodles to the boiling water and cook for about 7 minutes until tender. Immediately rinse the cooked noodles under cold water to remove excess starch, then drain them thoroughly in a colander. Chop them into bite-sized pieces for easier handling.
Step 5
In a bowl, combine the minced vegetables and the cooked glass noodles. Pour in enough of the beaten egg mixture to bind everything together, and add a pinch of black pepper. Mix well to create the dumpling filling. (Tip: Gradually add the egg mixture until you reach your desired consistency.)
Step 6
Drain the oil completely from the can of tuna using a sieve. Any remaining oil can make the dumplings taste greasy.
Step 7
Place the drained tuna in a separate bowl. Add a pinch of black pepper and mash it with a fork. Shape the mashed tuna into small, flattened patties or balls for the filling. (Tip: If the tuna is difficult to shape on its own, you can mix in a little of the egg batter to help bind it.)
Step 8
Lightly grease a non-stick pan with oil and wipe it with a paper towel to create a thin, even coating. Ladle about one spoonful of the egg mixture into the pan, spreading it thinly to form a small pancake. Place one of the prepared tuna patties in the center of the egg circle.
Step 9
As the egg begins to set, carefully fold the egg over the tuna patty to create a half-moon shape, like a dumpling. Cook, flipping gently, until both sides are golden brown and cooked through.
Step 10
Continue to pan-fry the egg dumplings until they are nicely browned and cooked on all sides. Arrange the finished dumplings attractively on a serving plate.
Step 11
Drizzle ketchup over the warm egg dumplings as desired. The tangy sweetness of the ketchup complements the delicate flavors of the dumplings.
Step 12
Finally, sprinkle some sesame seeds over the top for an added nutty aroma. Your delicious ‘Egg Tuna Dumplings’ are now ready to be enjoyed!
Step 13
These ‘Egg Tuna Dumplings’ offer a wonderful harmony of savory tuna, crisp vegetables, and soft egg. They make for a satisfying meal, a delightful snack, or an excellent appetizer. Enjoy your culinary creation!
