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Egg Dumplings

  • servings: 4




  • 4 teaspoons coarse salt
  • 2 1/2 cups all-purpose flour
  • 2 large eggs
  • 1 tablespoon vegetable oil


  1. Step 1

    Bring 2 1/2 quarts of water to a boil in a large pot. Add 3 1/2 teaspoons salt.

  2. Step 2

    In a medium bowl, combine the flour, and eggs. Add 2/3 cup water and remaining 1/2 teaspoon salt. Using your hand, mix to form a dough. Divide the dough into quarters.

  3. Step 3

    Place one quarter of the dough on a small, dampened cutting board, flattening to 1/2-inch thick. Dip a paring knife into the boiling water, and cut the dough into 1-by-1/2-inch pieces directly into the boiling water. Repeat process with remaining dough. If the knife begins to stick to the dough, dip it into the boiling water.

  4. Step 4

    As dumplings are cooking, stir water occasionally to prevent sticking. When dumplings rise to the surface, use a slotted spoon to transfer them to a colander to drain. Place in a medium and drizzle with remaining tablespoon oil, and toss to coat. Serve immediately.

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