Fried Dumplings with Butterflies and Eggs

Fried Dumplings with Butterflies and Eggs

1. Cut the pork into small pieces and place it in a food processor.

2. The yam is peeled and washed, cut into small pieces, and put in the pork puree.

3. Add an appropriate amount of salt and beat into a delicate meat filling. After the stuffing is evenly stirred, let it stand for 20 minutes so that the stuffing will taste good.

4. The dumpling skins I bought are relatively dry. Many people say it’s not easy to operate. I will teach you a little trick. Cover the dumpling skins you bought with a wet towel for two minutes before operating. You will have unexpected gains. Cover the dumplings with a wet towel. When the noodles are awakened, the dumpling skin will become soft, making it easier to handle.

5. Take a piece of dumpling wrapper, put the filling in the middle, fold it in half, pinch it to the width of one finger, and stick it firmly.

6. Then fold the dumpling skins on both sides toward the center. Pinch the lower end of the dumpling with two fingers to shape it.

7. Then glue the two corners on one side tightly.

8. Continue to pinch the other side and stick it tightly.

9. The surface of the finished dumpling is like two wings of a butterfly, so it is called a butterfly dumpling.
Two triangular cavities will be formed on the butterfly dumplings. When making dumplings, it will be more beautiful if you can sprinkle some diced vegetables inside.

10. Knock the egg liquid into a bowl, add a little salt and a spoonful of warm water, and beat.

11. Brush the pan with oil, then arrange the dumplings evenly, and fry them on medium-low heat for about 1 minute until the bottom of the dumplings is slightly yellow and hard.

12. Add half a bowl of water (the water is enough to reach one-third of the height of the dumplings), then cover the pot (be sure to cover the pot so that the filling is easy to simmer), and continue to medium-low heat.
When the dumplings are fried until all the water has evaporated and there is a popping sound in the pan, remove the lid and continue to fry for half a minute until the bottom is crispy (if you have no experience, you can check it out to understand the crispness of the bottom, and be careful not to fry. You can adjust it smaller), and then add the egg mixture along the side of the pot.
The purpose of adding water to the egg mixture here is to make the egg fry more tender. You can skip it if you don't like it, but you still need to add a little bit of salt, otherwise the egg will not taste.

13. Slightly shake the pan to spread the egg mixture evenly on the bottom of the pan, and cover the pan until the egg mixture is completely set.

14. Finally, sprinkle with chopped green onion and black sesame seeds, and you will be ready to cook the delicious and beautiful butterfly egg dumplings. The tender and tender butterfly fried dumplings, the tender dumpling skin, the golden crispy bottom, the delicious filling...
It is beautiful and fragrant, with meat, vegetables and eggs. What can be more nutritious than this?

Tips:

The biggest advantage of butterfly dumplings is that the fillings are not easy to loosen, and the squeezing is relatively sticky. The dumplings are beautiful and small in size, but the skin and fillings are very compact.
To make butterfly fried dumplings, there are two important points to note:
The dough of the dumpling skin should be softer. If it is the skin you bought, cover it with a warm wet towel and let it sit for about half an hour to make the skin softer and more resilient.
After the added water is fried until it is completely evaporated, continue to cook for a while until the bottom of the dumpling becomes crispy.
Finally, if you don't add egg liquid, you can add starch water to make lace butterfly pan-fried dumplings, or you can cook them directly. It depends on personal preference.