Egg Hug Dumplings

Name: Egg Hug Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; Some (80 degrees) boiling water; Some Cold water; 1 White radish; 1 bowl Dried shrimp; 1 piece egg; 50g Vegetable oil; 6 pieces Chives; Some salt

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Eat radish in winter and eat ginger in summer.” In winter, eat more radishes. Radishes have the effects of ventilating and regulating the breath, reducing asthma and coughing, and there are many varieties of radishes, which can be eaten raw, stir-fried, or stewed. Today I will fry with large white radish A pot of hot noodle dumplings, no meat, but more fragrant than meat, very suitable for people who want to lose weight.
Use hot dough to make fried dumplings. Even if the dumplings are cold eaten, they won’t feel hard; if they are kneaded in cold water, it’s okay to eat them hot, but to test the function of the teeth and cheeks when eaten cold. If you want to save trouble, just fry them directly. If you want to be more beautiful, they can be made into ice-fried dumplings. I want this pan-fried dumplings to have sunshine-like warmth and color, so I poured an egg into it. The pot is so big. If you want the egg liquid to cover the bottom of the pot evenly and obediently, there is a trick you must learn. Alright, serve the dumplings directly. "

Ingredients

300g Flour
Some (80 degrees) Boiling Water
Some Cold Water
1 White Radish
1 bowl Dried Shrimp
1 piece Egg
50g Vegetable Oil
6 pieces Chives
Some Salt

Egg Hug Dumplings

1. Put the flour into the basin, boil a pot of water, let it dry for 5 minutes, pour boiling water into the basin, stir into small pieces with chopsticks, let the heat dissipate to the hand temperature, knead into a dough, because the amount of hot water is not easy to grasp, so you can Add an appropriate amount of cold water and knead again. Knead the dough until it is as soft as the earlobe. Apply a layer of oil on the surface and cover with plastic wrap for 1 hour.

2. When making the noodles, deal with the fillings: wash the white radish and chives, pick up the shrimp skin to remove impurities, and adjust the amount of shrimp skin as you like.

3. Rub the radish into filaments, add 1 gram of salt, mix well, let it stand for 10 minutes, and then grab the excess radish juice with your hands.

4. After the wok is heated, pour 50 grams of oil, then pour the shrimp skins into the oil, and fry them on a low heat. The fragrant, slightly yellowish, do not fry too dry or too burnt. Pour in a small bowl and let cool; mince the chives.

5. Pour the chopped green onion and shrimp skin oil into the shredded radish, mix well and taste the saltiness. Sprinkle a little salt and mix well.

6. Put the good dough on the chopping board, knead it into long strips, cut into uniform size, and roll it out into an oval skin with a thicker middle and a thinner edge.

7. Take an appropriate amount of shredded radish filling and place it on the round skin, depending on your level.

8. It is shaped like a willow leaf, and it is said that this is a wheat dumpling. It doesn’t matter what the name is. If you don’t know how to squeeze, you can watch my little video, or shape it into a shape you like.

9. The wrapped willow-leaf dumplings can be placed directly in the frying pan of Joyoung Electric Hot Pot, with a little oil; another deep pot special for shabu-shabu is a little overkill for making this fried dumplings, but it can be used to make pan-fried dumplings. of.

10. First, when there was a big fire, when I heard a sizzling sound, I picked up the dumplings with chopsticks and turned them over.

11. Pour half a bowl of water into the frying pan, preferably warm or hot water. This will also protect the coating of the pan to prevent the hot pan from being damaged when it suddenly becomes cold; close the lid and turn to a low heat. Simmer until the water is dry.

12. Beat an egg into a small bowl, then pour half the weight of cold water with the egg liquid, and mix well.

13. When the water is dry, open the lid of the pot for one minute, turn to medium heat, let the water vapor evaporate, and pour the egg liquid into the pot; the diluted egg liquid is very evenly distributed in the pot, and the taste is fresh and tender, and it can be out of the pot after solidification .

Tips:
1. Fried dumplings made of hot dough, the skin is soft when eaten hot and cold; boiling water is about 80 degrees, because it is not easy to control the amount of water, use chopsticks to stir until there is no dry powder, and wait until the heat dissipates. Knead into a ball, add some cold water, it will be easy to use until the earlobe is soft;
2. Don't fry dumplings over high fire, because the bottom is easy to batter and the skin and fillings are not cooked. Pour a little water and simmer slowly. In fact, this is the method of raw frying; the egg liquid is poured into the pot without a lid, and it will be fully cooked in about a minute Up.