1. 200 grams of pork puree.
2. Chop the green onion, mince the ginger and set aside.
3. Add chopped green onion, minced ginger, a little cooking wine, 1 teaspoon of light soy sauce, 1 egg, half a spoon of salt, half a spoon of chicken essence, and half a spoon of pepper.
4. Stir in one direction.
5. 5 dumpling wrappers, stacked one on top of the other, put them evenly.
6. Put minced meat in the middle, not too much.
7. Cover the meat with the bottom half facing up and press it slightly, not too solid.
8. Then slowly roll up from right to left.
9. Dip a little water at the closing point, stick it, and arrange the flower shape.
10. Beat 3 eggs and set aside.
11. Pour a small amount of oil into a non-stick pan to heat, add rose-flower dumplings, fry slowly over medium and low heat, and fry until the bottom is slightly yellow, then add a small bowl of water, cover the pan and simmer for a few minutes.
12. When the dumplings are almost cooked, add the egg liquid, and the egg liquid can be solidified.
13. Sprinkle with chopped green onion and eat it while it's hot, very fragrant...
14. Finished picture.
Tips:When frying, the fire should not be too high. Fry slowly at medium and small fires. If it is too big, it will cause the bottom to become muddy, and the filling will not be cooked yet.
Don't put too much meat stuffing, too much will easily leak out of the skin and affect the appearance.
You can use 4-6 pieces of dumpling wrappers. The more wrappers, the bigger the flowers, depending on your preference.
