Egg Wontons

Name: Egg Wontons
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 1.5 cup all-purpose flour (plus extra for dusting); 1 pinch salt (for dough); 0.5 cup water (warm, for dough, adjust as needed); 2 tsp oil (for dough); 4 pcs egg; 4 pcs garlic (cloves, minced); 0.5 inch ginger (finely grated); 1 pcs onion (small, finely chopped); 0.25 cup carrot (finely chopped); 1 pcs green chili (finely chopped, optional); 2 tsp soy sauce; 1 pinch black pepper; 2 tbsp spring onion (greens only, finely chopped); 2 tbsp coriander leaves (finely chopped)

RATING

4.3/5(67)

TASTE SCORE

8/10

Delicate, silky wontons filled with a savory, spiced egg scramble. These bite-sized pockets bring together the comfort of soft steamed dough and a fragrant egg filling kissed with ginger, garlic, and a hint of soy. A wonderful fusion snack that works beautifully as an appetizer or light meal.

PREP

40m

COOK

20m

SERVES

4 PIECES

285 cal

SERVINGS

METHOD · 6 STEPS

knead · ~25 min
Make the wonton dough.
1.Combine 1.5 cups all-purpose flour and a pinch of salt in a mixing bowl.
2.Add 2 tsp oil and mix with your fingers until the flour resembles coarse crumbs.
3.Gradually add warm water, a little at a time, and knead into a smooth, firm dough.
4.Cover with a damp cloth and rest for 20 minutes.
TIPThe dough should be firm but pliable, similar to roti dough. Resting relaxes the gluten and makes rolling easier.
saute · ~10 min
Prepare the egg filling.
1.Heat 2 tsp oil in a non-stick pan over medium heat.
2.Add minced garlic and grated ginger, sauté until fragrant (30 seconds).
3.Add chopped onion, carrot, and green chili, cook until the onion turns translucent (3-4 minutes).
4.Crack the eggs directly into the pan and scramble quickly over medium heat.
5.Season with soy sauce, black pepper, and a pinch of salt. Cook until eggs are just set but still soft.
6.Turn off heat, fold in chopped spring onion greens and coriander leaves. Cool completely.
TIPDon't overcook the eggs; they will steam further inside the wontons. Keep them slightly soft and creamy.
prep · ~10 min
Roll out the wonton wrappers.
1.Knead the rested dough once more and divide it into 16 equal portions.
2.Dust a clean work surface with flour and roll each portion into a thin circle, about 3 inches wide.
3.Keep the rolled wrappers covered with a damp cloth to prevent drying.
assemble · ~8 min
Fill and shape the wontons.
1.Place a heaped teaspoon of cooled egg filling in the center of each wrapper.
2.Dip your finger in water and moisten the edges of the wrapper.
3.Bring the edges together and pleat the top, pinching firmly to seal, forming a small pouch.
4.Place each shaped wonton on a parchment-lined steamer plate, leaving space between them.
TIPMake sure the filling is cool before assembling; hot filling will steam the wrapper and cause it to tear.
steam · ~10 min
Steam the wontons.
1.Bring water to a rolling boil in the base of a steamer.
2.Place the filled steamer basket over the boiling water and cover with a lid.
3.Steam on high heat for 8-10 minutes, or until the wrappers look glossy and slightly translucent.
TIPAvoid opening the lid during the first 6 minutes. The wontons need continuous steam to cook through and stay tender.
serve
Serve the egg wontons immediately.
Gently remove the steamed wontons from the parchment and arrange them on a plate. Serve hot as-is or with a spicy red chilli sauce or chutney on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rest the dough for a full 20 minutes; this relaxes gluten and makes rolling easier.
2
Cool the egg filling completely before assembling; hot filling will tear the wrappers.
3
Keep rolled wrappers covered with a damp cloth so they don't dry out and crack.
4
Seal the wonton edges tightly with water to prevent opening during steaming.
5
Don't overcrowd the steamer basket; leave space between wontons for even cooking.
6
Serve wontons immediately after steaming for the best silky texture.
7
Make a double batch of filling and freeze shaped wontons for quick future meals.

RECIPE VARIATIONS

Adapt it for your goals.

pan fried wontons

Pan-fried wontons

Instead of steaming, pan-fry the shaped wontons in 2 tablespoons of oil over medium heat until golden on the bottom, then add 3 tablespoons of water and cover to steam-cook for 5 minutes. You get a crispy bottom and tender top.

extra veg filling

Extra-veg filling

Add 2 tablespoons of finely chopped mushrooms or cabbage to the sautéed vegetables for more texture and a milder, earthier flavor.

spicy chili kick

Spicy chili kick

Include 1 teaspoon of finely chopped fresh red chili or a dash of chili oil in the egg scramble for those who want more heat.

gluten free option

Gluten-free option

Replace all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 teaspoon of xanthan gum to the dough. The wrappers will be slightly less elastic but still work well for steaming.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High-Quality Protein

Eggs provide complete protein with all essential amino acids, supporting muscle repair and satiety.

✓

Vitamin A from Carrots

Finely chopped carrot adds beta-carotene, which the body converts to vitamin A for eye health and immunity.

✓

Ginger's Digestive Aid

Fresh ginger in the filling can help soothe the digestive system and reduce bloating.

✓

Low-Guilt Steaming

Steaming instead of frying keeps the wontons light with minimal added oil, making them a better choice for weight management.

QUESTIONS?

Frequently asked questions

Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for 15 minutes before rolling.