Carrot Meat and Egg Dumplings

Name: Carrot Meat and Egg Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Minced pork; 6 egg; 2 pcs Duck eggs; 4 carrot; 5 Horseshoe; 3s Fungus; 3s Shiitake Mushrooms; 3 pieces shallot; 1 small piece ginger; 1 tsp Cooking Wine; 1 tsp Oyster sauce; 1/2 a teaspoon Soy sauce; 1/2 a teaspoon Thirteen incense; 1/2 a teaspoon salt; 1/3 teaspoon Sugar; 2 tsp Corn flour; 3 tsp Cooking oil

by Gourmet Cat 56

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Carrot meat and egg dumplings are mainly made of meat, eggs, and carrots, wrapped in egg skins. It is not difficult, but it takes time and requires patience and skill. Its taste is delicious, rich in nutrition, and the color is golden and yellow, which is very suitable for festivals. In a festive atmosphere, we, who love to beg for prizes, gave it the name of "gold", which immediately changed its value a few times. The deliciousness of egg dumplings is not only the skin of QQ, but the filling is also very important. Choosing fat and lean pork belly can ensure the mellow taste. Adding carrots, horseshoes, shiitake mushrooms, fungus, green onion and ginger, etc., not only adds a crisp taste, It adds a bit of fragrance and sweetness, neutralizes the greasiness of fat, and every bite is satisfying, how can people not love it!

Carrot Meat and Egg Dumplings

1. Peel the horseshoes, soak the fungus and mushrooms, wash the carrots, horseshoes, fungus, shiitake mushrooms, green onions, ginger, chop, mix, salt and marinate for 10 minutes, add minced meat, 1 egg, cooking wine, oyster sauce, soy sauce, Thirteen spices, salt, sugar, cornstarch, and edible oil, stir in one direction to make a meat filling

2. Beat 5 eggs and 2 duck eggs into a bowl, add a little cooking wine and cooking oil, beat them up, set aside

3. Heat the wok, wipe a little oil, add a tablespoon of egg mixture, rotate the pan to spread the egg mixture evenly, low heat throughout the process, wait until the egg mixture has solidified, then take it out

4. Put in the right amount of meat

5. Fold in half into a dumpling shape, use chopsticks to gently press a few times to stick

6. Put the finished egg dumplings in a steaming dish, a pot of cold water, and steam for 10 minutes after the water is boiled.

7. Take it out and put it on the plate (this recipe is large, I only took a part of the egg dumplings to put it on the plate), use the soup that oozes out of the steamed egg dumplings, and pour it evenly on the surface of the egg dumplings.

Tips:
1. Adding duck eggs can increase the toughness of the egg skin, and it is not easy to break.
2. Adding edible oil to the egg liquid can prevent stickiness, and adding cooking wine can remove the eggy.