Egg Dumplings

Name: Egg Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 Soil eggs; 250g Minced meat; Some shallot; Some ginger; Some Seasoning powder; Some Water starch; Some Cooking Wine; Some Soy sauce; Some salt

by Rulian meditation

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Egg dumplings, egg skins wrapped with meat, are both nutritious and delicious, and family members like to eat them, so they must be made during the Chinese New Year. How to make the most beautiful? I have some experience in a few years: 1. Use native eggs to make the egg skins yellower. Add a lot of color; 2. Add more water starch in the meat filling to make it more tender; 3. After the spoon is heated, apply oil (fatty meat). When scooping the egg liquid, the spoon is best to leave the heat, and wait until the egg liquid is evenly rotated. Put it on the fire; 4. When the edge of the egg skin is solidified, you can cover it with chopsticks, and don't fry it for too long. "

Ingredients

6 Soil Eggs
250g Minced Meat
Some Shallot
Some Ginger
Some Seasoning Powder
Some Water Starch
Some Cooking Wine
Some Soy Sauce
Some Salt

Egg Dumplings

1. Add minced green onion and ginger, light soy sauce, salt, cooking wine, seasoning powder and mix well.

2. Add a small bowl (about 3-4 spoons) of starch, add in portions, stirring while adding, so that the meat is fully absorbed.

3. Whipped up in one direction,

4. Add a spoonful of water starch to the soil eggs.

5. Beat for a while to break up the egg whites, or you can see the egg whites on the egg dumplings you make.

6. Prepare a piece of fat, turn on the gas stove to the minimum, and after the spoon is hot, wipe it with the fat a few times.

7. Scoop a spoonful of egg liquid and shake it gently in a circular motion. Here I am doing the first one. The spoon is not very hot. It is placed on the fire when it is turned. If it is at the back and the spoon is very hot, it is best to leave the gas stove when it is turned. , Otherwise the egg liquid will foam up quickly and it will be unsightly.

8. Scoop an appropriate amount of minced meat and place it at 2/3.

9. After the edge of the egg crust has solidified, use chopsticks to pick up and cover the meat.

10. Use chopsticks to press the joint in a circle.

11. After a little frying, you can start the pan, and the finished product can be put in the soup pot, or it can be stored in the refrigerator after being steamed.