Scrumptious egg skirt dumplings

These egg skirt dumplings will jazz up your mornings and are best paired with a side of toasted bread or a steaming cup of white rice, or for that intensely filling breakfast meal, upgrade the rice into garlic fried rice.


  • 2 eggs 
  • 12 frozen dumplings of choice 
  • Soy sauce, chilli oil, sliced spring onion and toasted sesame seeds, to serve 


  1. Whisk eggs and set aside. 
  2.  Place a medium-large frying pan over medium-high heat. Add a little neutral oil and arrange your dumplings in a single layer. 
  3. Once they begin to sizzle, add ¼ cup of water and place a lid on the pan*. Cook for 3-4 minutes then remove the lid and let the remaining water evaporate. 
  4. Pour the eggs between the dumplings and cook for another 3-4 minutes until set. If the top is still jiggly, pop the lid back on for another minute or two. 
  5. Slide onto a plate and top with soy sauce, chilli oil, spring onion and toasted sesame seeds. 
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