Spinach and Egg Dumplings

There’s a reason most dumplings are made with meat: it has heft, a little fat, and protein—everything you need to bind a proper filling. So when you leave out the meat, what gives a vegetable dumpling soul? I use eggs, which provide all the protein and fat that a dumpling demands. The trick is to scramble the eggs just until they form custardy curds. You don’t want to finish them, or they’ll overcook once you boil or steam your dumplings. Also be mindful of other ingredients you add to the filling; even an ounce of excess moisture will make the filling too loose and unwieldy. Stick to raw herbs like dill, or thoroughly wring out moist ingredients like blanched spinach. If you decide to use frozen spinach, let it thaw fully and dry it well.