I haven’t had the chance to make a new dumpling to share with you, but I have been fielding email queries from cooks interested in making Asian dumplings. Over the weekend, I received a question that you may either ponder about or have solutions to. This came from Meghan in Indiana:
I was wondering if it is possible to make dumplings, or pot stickers, without egg yolks? I am allergic to egg yolks...and pork actually. That's not a big deal though because I could always add beef or chicken, etc.. but I do need to know about the egg. I'm not allergic to egg whites and it does actually work in most recipes that I've tried. I would really appreciate it if you could let me know. Thanks!
Eggs and pork play marvelous roles in Asian cooking but can you do without them in dumplings? Yes, indeed!
After I wrote back to Meghan, I figured that I’d organize and expand my tips to her in a post. If you have the same allergy or want to avoid eggs for some reasons, these suggestions may help your adventures in dumpling making: (page number references are for the Asian Dumplings cookbook)
The general lowdown & DIY dumpling wrappers
Most Asian dumpling wrappers don’t contain egg. I’ve seen recipes online and elsewhere that incorporate egg into the dough and that’s not necessary for all dumplings, especially popular pot stickers. Just check packaged wrappers sold at a market and read the ingredient label.