Fried Dumplings with Eggs [ms. Kong Teaches Cooking]

Name: Fried Dumplings with Eggs [ms. Kong Teaches Cooking]
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g 300g pork; Some Right amount of dumpling skin; 100g Celery 100g; 3 pcs 3 eggs; a little A little scallion and ginger; Some sesame oil; Some Amount of salt; Some Light soy sauce; Some Appropriate amount of edible oil

by Teacher Kong teaches cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

In my spare time, I will make some dumplings and keep them in the refrigerator. "Dumplings are not delicious". When there is no time to cook, they can always fill your stomach. In addition to the usual steamed dumplings and boiled dumplings, you can also change the taste to make crispy fried dumplings. If you add eggs and fry them together, the nutrition will double and the taste will increase.

The golden "Holding Egg Fried Dumplings" cooked while hot, the fragrant egg and spring onion are over the surface, and the plate is also super beautiful. Put a piece into your mouth. The crispy fried dumplings at the bottom and the soft and soft egg skin are intertwined on the tip of the tongue. The gravy is overflowing and the taste is quite rich.

This simple and delicious fast-hand meal is also especially suitable for novice mothers. The high-protein low-carbon water, dumpling filling can be freely matched with various vegetable fibers, and the child can't stop one bite. If you are busy with work, you can also buy ready-made dumplings to make, and you can easily make a delicious breakfast for the whole family.

Ingredients

Fried Dumplings with Eggs [ms. Kong Teaches Cooking]

1.
Wash the pork and slice it. (Pork filling is best to choose three-point fat and seven-point lean meat.)

Fried Dumplings with Eggs [ms. Kong Teaches Cooking] recipe

2. Chop into minced meat and serve in a bowl.

3.
Mince the green onion and ginger, pour it on top of the minced meat, beat in an egg, add a little salt, and top with light soy sauce.

4.
Use chopsticks to stir in one direction.

5.
Add the chopped celery and continue to stir.

6.
Drizzle with sesame oil, mix evenly, and serve as dumpling filling.

7.
Hold a dumpling wrapper in your hand and dip a little water on the surrounding circle to make the wrapper easy to bond.

8.
Put the right amount of celery and pork filling on the dumpling skin.

9.
Fold the dumpling wrapper in half, squeeze it tightly in the middle, and then close the two ends of the dough wrapper to the center, close and knead it, and the dumpling is wrapped.

10. Wrap all the dumplings and set aside.

11.
Take another small bowl, beat in two eggs and beat them into egg liquid.

12.
Pour an appropriate amount of oil into the pot and heat until 70% hot, and then add the dumplings in turn.

13. Pour a small bowl of hot water into the pot.

14.
Cover the pot and cook on medium-low heat until the moisture is dry. (About 3-5 minutes, the bottom of the dumplings is slightly golden.)

15. Pour the egg liquid evenly over the gaps in the fried dumplings.

16. Cover the pot and simmer for a while, open the lid after the egg liquid has solidified. The fried dumplings are tender on the outside and the eggs are golden in color. (I use the Sanhe national color frying pan. The national green color is the closest to life. It contains the cordial power of the mountains and rivers. It comes with a healing temperament and can be easily non-stick when frying eggs. It uses a new titanium spray technology, More wear-resistant and non-sticky; Optimum imported Swiss coating, antibacterial rate of 99.99%, worry-free cooking for a long time; Unique gravity-sealed micro-pressure design, locks the original flavor of the ingredients.

17.
Sprinkle chopped green onion, turn off the heat, and serve. A delicious breakfast is ready~ Let’s have it

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