Homemade Egg Dumplings

Name: Homemade Egg Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork mash; 6 Grass egg; a little lard; 2 tablespoons Cooking Wine; a little salt; 1 tablespoon Soy sauce; a little White pepper; 1/2 a spoon Ginger juice; a little Chicken noodles

by Mother Maizi

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

This year I used a mini pot to make it. This mini pot is actually a gift from the store when I bought the meat mooncakes during the Mid-Autumn Festival. It is used to heat the meat mooncakes. So the small pot is really mini, and it's still non-stick. After brushing a layer of lard in the pan, scooping in the egg liquid, and adding the filling, you can easily fold the egg skin in half. "

Ingredients

250g Pork Mash
6 Grass Egg
a little Lard
2 tablespoons Cooking Wine

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a little Salt

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1 tablespoon Soy Sauce

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a little White Pepper
1/2 a spoon Ginger Juice
a little Chicken Noodles

Homemade Egg Dumplings

1. Beat the eggs into a bowl, add some cooking wine and salt and mix well.

2. Add cooking wine, salt, ginger juice, white pepper, and light soy sauce to the pork puree and mix well.

3. This is the prepared ingredients.

4. Brush the mini pot with lard.

5. Scoop in a spoonful of egg liquid.

6. Turn the small pot to make it into a circle.

7. Put in the right amount of pork filling immediately.

8. When the sides start to roll up, wrap half of the egg skin around the meat to make egg dumplings.

9. This is a ready-made egg dumpling and can be eaten in a hot pot.

10. It can also be steamed and eaten directly. I steam it when I put it on the steaming rack of the rice cooker.

11. It's steamed.

12. Began to eat.

Tips:
The meat inside the cooked egg dumplings is not fully mature, so it needs to be processed again! You can blanch hot pot or make steamed vegetables.