[golden Meat and Egg Dumplings]: A Must-have for The Festive Season

[golden Meat and Egg Dumplings]: A Must-have for The Festive Season

1. First process the pork belly. Clean it and freeze it in the refrigerator;

2. After freezing until hard, take out the pork belly, peel it, slice first, then shred, and finally mince. I cut the fat and lean meat separately;

3. Put the chopped minced meat in a large basin, and prepare other minced meat materials at the same time;

4. Add chopped ginger to the meat;

5. Add the egg whites one by one, and beat until the egg whites and minced meat are completely mixed;

6. Add cooking wine and stir evenly;

7. Add clean water several times in small amounts to beaten vigorously;

8. Add salt and continue to stir evenly;

9. Continue to beat quickly in one direction until the meat is beaten vigorously;

10. At this time, use chopsticks to pick up the meat filling, there will be a feeling of pulling silk;

11. Wash horseshoes, pat and chop into small pieces;

12. Add the minced horseshoe to the meat and mix well;

13. Finally, add chopped shallots and mix well;

14. Cover with plastic wrap and set aside;

15. Let's start making egg skins. Prepare all the ingredients. For the eggs, I used 3 whole eggs + the remaining 2 egg yolks;

16. Starch + water + salt, mix well;

17. Beat the egg liquid and mix well;

18. Pour the starch mixture into the egg liquid, stir evenly, and the egg skin liquid is ready;

19. Look at the state of the egg liquid at this time, it can flow down like a line;

20. Take a stainless steel spoon and place it on a small fire on the stove to heat it until a drop of water is chuckled, then apply a thin layer of oil, and then take an appropriate amount of egg liquid (the amount of one egg skin is about the small amount of soup that you usually drink). 7 minutes full scoop is enough);

21. Pour into the spoon, then quickly turn the spoon to distribute the egg liquid evenly in the spoon, then pour out the excess egg liquid;

22. Put an appropriate amount of meat in the middle;

23. Gently lift the dumpling wrapper on one side and cover it on the meat;

24. Use a small spoon to gently press the seam of the egg skin to make it adhere firmly;

25. Finally, turn the egg dumplings over and heat them for a few seconds before they can be poured on the plate;

26. Make all the egg liquids one by one. If there are impurities in the spoon, wipe the spoon clean first. In addition, except for the first time you need to apply oil, you no longer need to apply oil later.

Tips:

1. For the meat filling, use three fat and seven lean pork belly, so that the dumpling filling will taste plump and oily;
2. The horseshoe can be replaced with yam, mushrooms, carrots, etc., as long as you like to adjust;
3. Add a small amount of water to the meat filling and whipped it vigorously to make the dumpling filling more tender and taste better;
4. There is no need to add too many condiments to the dumpling filling, and what you eat is the original flavor of meat and egg;
5. Add a little starch solution to the egg skin liquid, which can make the finished dumpling skin thinner, and at the same time it is not easy to break, making it easier to handle. There is basically no effect on the taste;
6. If you don't have a small spoon, you can fry the egg crust directly, and then fill it, but be careful not to fry the dumpling crust too much;
7. Because the egg skin is relatively thin, if it is not easy to bond, you can apply a little egg liquid on the back of the spoon when pressing the interface of the egg skin with a small spoon;
8. There are not many skills in making egg dumplings, it just requires carefulness and patience. I think that as long as you do a few, you can master the skills.
9. The finished egg dumplings can be sealed and stored directly. Or it can be steamed in a pot and then sealed for storage.