Fried Dumplings with Eggs

Name: Fried Dumplings with Eggs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g chicken; 350g celery; 400g Flour; 100g Fungus (water hair); 8 egg; 10g Oyster sauce; 3g Soy sauce; 5g Sugar; 20g Rice wine; 5g salt; 1g ginger; 10g Thirteen incense; 10g sesame oil; Shallot oil

by Norwegian Red Food

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Baodan fried dumplings are a combination of pancakes and egg pancakes. At present, they are particularly red and are loved by everyone.
When you bite it down, the fragrance of the omelet and the burnt of the fried dumplings will blend together, which is very satisfying and enjoyable.
The color is so eye-catching, the green-red vegetables are dotted on the tender yellow omelets, and the beautiful lace dumplings are inlaid in it.
Who can resist the temptation, even children who are picky eaters will obey.
Let's look at the nutritional ingredients. Dumpling stuffing is chicken with celery and fungus. Chicken is high in protein and low fat. Celery is refreshing and high in fiber content, which is good for laxative digestion. Fungus has always been regarded as a scavenger for the human body. Eggs are an indispensable nutritious food for children to grow up healthily.
Ingredients: 400 grams of flour, 400 grams of chicken, 350 grams of celery, 100 grams of soaked fungus, fried dumpling eggs about 8 seasonings in the filling: 1 egg, 3 grams of soy sauce, 10 grams of light soy sauce, 10 oyster sauce Grams, 2 grams of salt, 5 grams of sugar, 20 grams of rice wine, 1 gram of thirteen spices, 5 grams of ginger, 10 grams each of sesame oil and scallion oil

Fried Dumplings with Eggs

1. 400 grams of chicken are chopped into puree, then add 1 egg, 5 grams of soy sauce, 10 grams of light soy sauce, 10 grams of oyster sauce, 2 grams of salt, 5 grams of sugar, 30 grams of rice wine, 1 gram of thirteen spices, and 5 grams of ginger. uniform.

2. Soak the fungus and chop finely.

3. The celery is cut into sections, then shredded, and finally finely chopped.

4. Put the celery and the chopped fungus in a basin, add a pinch of salt and mix well.

5. Mix the celery fungus and the well-mixed chicken paste together. Finally, add 10 grams of scallion oil and 10 grams of sesame oil, mix well, and the filling is ready.

6. Add 400 grams of flour and 240 grams of warm water to make a soft dough. Let it stand for 15 minutes and then knead it for 2 minutes; let it stand for another 20 minutes, and finally make it into such a smooth dough.

7. Rub the awake dough into small pieces.

8. Roll out dumplings and squeeze them into this shape.

9. Then squeeze the dumplings into a hundred folds.

10. Beat the eggs into a bowl, add some salt, red pepper, and chopped green onions to beat.

11. Heat the pot, pour the oil, and drain the dumplings.
When you hear the squeaking sound, pour water and spread it over the bottom of the dumpling.

12. Fry in a covered pan over medium and low heat for about 5 minutes; when there is still some moisture in the pan, pour the egg liquid along the side of the pan, and continue to fry for 1-2 minutes in the covered pan until the egg liquid has solidified before being served out of the pan.
Note: I forgot to take the picture of dumplings in the pot, borrow the finished picture to describe it.

Tips:
1. The dumpling dough must be soft, and you will get a smooth, soft, and muscular dough if you knead it more awake.
2. According to the material ratio in the recipe, the dough and filling are basically just right.
3. Fry a pot of 0.5-1 eggs, depending on the size of the pot, not too thick, it takes a long time, the bottom of the dumplings may be mushy.