Water Chestnut Lean Meat and Egg Dumplings

Name: Water Chestnut Lean Meat and Egg Dumplings
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 egg; several Water chestnuts; piece pork; 1 spoon oil; A pinch salt; A pinch chopped green onion

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

2

Egg dumplings are a very distinctive banquet dish in our hometown. This dumpling is not the kind of dumplings made with flour skins that everyone usually eats.
Egg dumplings, worthy of the name, are of course a meal made of eggs as the skin and wrapped in meat.
In my childhood, there was a lack of material, and meat was not affordable every day, so this dish is usually only seen during the Chinese New Year or when guests are here.
Life is better now. I pay attention to balanced nutrition. Adding some vegetables to the meat makes the taste better. I especially like to add some water chestnuts, which are crisp and refreshing, and one bite does not feel greasy at all.

Ingredients

3 Egg
several Water Chestnuts
piece Pork
1 spoon Oil
A pinch Salt
A pinch Chopped Green Onion

Water Chestnut Lean Meat and Egg Dumplings

1. Water chestnuts wash away the dirt on the surface

Water Chestnut Lean Meat and Egg Dumplings recipe

2. Peeled

3. Chop up all the ingredients

4. Put it in a larger container, pour in the hot oil, and mix well

5. Put in the right amount of salt

6. Stir and mix thoroughly

7. Mom said that my ingredients were too coarse, so she chopped the meat again

8. Beat the eggs and try to beat them evenly

9. Prepare a spoon

10. After the oil pan is heated, turn down the heat and scoop a spoonful of egg liquid

11. Wait for the bottom of the egg liquid to solidify slightly

12. Put the minced meat on one end of the egg liquid

13. Use a spoon and chopsticks to work together to wrap the omelet with the meat

14. Close the mouth down and place it on the side of the pot to shape it. at this time

15. Until all the egg dumplings have been wrapped

16. Put the wrapped egg dumplings in the microwave, add in for three minutes and serve

17. The delicious water chestnut and egg dumplings are out of the pot

Tips:
1. Put oil in the meat first, and mix well to lock the moisture of the vegetables, and then add salt, the moisture in the vegetables will not be pickled out. The minced meat after this treatment has a softer taste and will not leak out when it is wrapped.
2. If there is no microwave oven, steaming in a steamer is also delicious. When I was a child, my mother used to make a big plate and steamed it on top of the rice every time it was cooked. Even the rice had the fragrance of eggs, not to mention it. have eaten.