Salted Egg Yolk Dumplings with Pine Nuts

Name: Salted Egg Yolk Dumplings with Pine Nuts
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 240g Minced pork; 150g Salted Duck Egg Yolk; 150g North Tofu; 50g Pine nuts; 250g Flour; 15g sesame oil; 2g salt; 50g Chives; 50g water; 10g Rice wine; 2g pepper; 5g Shiitake Mushroom Powder

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Once I ate the dumplings from Tianjin Baijiaoyuan. So I tried every means to check the information and found the dumpling recipe of Baijiaoyuan. Let's start with this salted egg yolk. In this recipe, the amount of salted egg yolk in Yuanfangzi is very large. I was worried that eating too much salted egg yolk at one time would not work, so I reduced the amount of salted egg yolk and increased the amount of meat filling slightly. Even with some changes, the taste is still very good. Especially with the addition of pine nuts, there are several pine nuts in each dumpling. It is particularly fragrant when you bite into your mouth, and there is also the scent of salted egg yolk. Haha, even if you can’t eat it, it’s delicious to think about it

Salted Egg Yolk Dumplings with Pine Nuts

1. Pork chop into stuffing

2. Put the meat in a basin, add pepper, shiitake powder, salt, rice wine, and special-grade soy sauce and stir evenly

Salted Egg Yolk Dumplings with Pine Nuts recipe

3. Then add the water 3 times, stirring each time until the water is completely absorbed, the meat filling is strong, then add the next time, after the addition, the meat filling is beaten and set aside

4. Take the required amount of salted egg yolk, I used the salted duck egg to peel the yolk out

5. Crush the egg yolk and put it in the meat

6. The northern tofu is crushed and added, while adding sesame oil. If the tofu has a lot of moisture, squeeze out the moisture before adding

7. Stir thoroughly

8. Stir-fry pine nuts and let cool

9. Add pine nuts to the filling

10. Stir well

11. Add the chopped shallots to the filling when you want to pack

12. Then gently mix with the filling evenly

13. Add 125 grams of water to the flour and make a dough for 20 minutes. This dough is slightly harder than usual dumpling dough because the skin is very thin and it is too soft and easy to rot

14. Roll out the skin into pieces with a diameter of 7-8 cm

15. Wrap the stuffing and wrap it with a squeeze method

16. Boiled in boiling water

Tips:
1. The minced meat should be seasoned first and then watered. If it is watered first, it will not be easy to taste.
2. The monosodium glutamate used in the original recipe was not used in my home, so I replaced it with shiitake mushroom powder.
3. It is matched with tofu because the salted egg yolk has a rustling texture, and tofu can make the filling softer and more palatable. Also, the saltiness of the salted egg yolk is different, and the amount of salt should be controlled as appropriate.
4. The weight of the skin is 8 grams, and the weight of the filling is 15 grams. You can also use thin skin and big stuffing according to your own habits.