Dumpling Wrapper
1.
The ingredients are ready.
2.
Put the two dumpling skins together, use a fork to press out the lace around, leaving a small opening not to seal.
3.
This step can be completed by the children, and the children have a great time.
4.
Use a spoon to scoop a quail egg, pour it into the dumpling from the opening, add a little salt and chopped green onion.
5.
Lay the dumpling cake filled with quail eggs flat on the cutting board, and press the opening tightly with a fork. Use your fingers to squeeze the egg yolks and squeeze them slightly to make the quail eggs better mix with the chopped green onion and salt.
6.
Pour a little oil in the pan, put the finished dumpling cakes into the pan one by one, and fry them while setting the shape.
7.
After the bottom is slightly browned, turn it over gently until both sides are fried until golden and crispy.
8.
Take it out of the pan and eat it while it is hot. The outside is crispy and the inside is tender. My kids like to dip the ketchup on the crust, which is super delicious.
Tips:
Choose a slightly denser fork for the dumpling wrapper to make the seal tighter. After the quail egg is put in the seal, press it slightly with your hand to squeeze the egg yolk, so that the egg yolk can be seasoned better and taste better.