[Golden Fresh Meat Egg Dumplings]: delicious and a must-have for festivals

Overview

Fresh meat and egg dumplings are a dish that must be cooked during every festive season in Jiangnan. Dumplings are a food that all Chinese people like very much. As the name suggests, the outer shell of egg dumplings is fried with egg liquid, so its color is golden and clear, which is very suitable for the festive atmosphere of the festival. We, who love to get lucky, even named it gold, and its price immediately doubled again~~ The deliciousness of egg dumplings lies not only in the outer shell of QQ, but also in the filling. Naturally, you should choose pork belly that is fat and lean, so as to ensure a mellow taste. The addition of a little bit of green onion, ginger and water chestnuts not only adds a crisp texture, but also adds a bit of freshness and neutralizes the greasiness of fat. With the aroma of eggs, meat, and onions, every bite is satisfying, how can you not love it! (Amounts are for reference only. Among the following ingredients, A is for egg skins, which can make about 36 egg skins with a diameter of 8cm. B is for fillings and has not been used up)

Tags

• staple food
• home cooking
• dumplings
• clear water (a)
• clear water (b)
• cooking wine (b)
• egg white (b)
• ginger (b)
• green onions (b)
• horseshoe (b)
• pork belly (b)
• salt (a)
• salt (b)
• starch (a)
• whole egg (a)

Ingredients

Steps

1. 1 Process the pork belly first. Clean it and put it in the refrigerator;

   

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

   

3. 3 Put the minced meat into a large basin and prepare other meat filling ingredients;

   

4. 4 Add minced ginger to the meat filling;

   

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

   

6. 6 Add cooking wine and stir evenly;

   

7. 7 Add water little by little and beat vigorously;

   

8. 8 Add salt and continue to stir evenly;

   

9. 9 Continue to beat quickly in one direction until the meat filling is whipped;

   

10. 10 At this time, use chopsticks to pick up the meat filling, and it will feel like strings;

    

11. 11 Wash the water chestnuts, smash into pieces and chop into small pieces;

    

12. 12 Add minced water chestnuts to the meat filling and mix well;

    

13. 13 Finally add chopped green onion and mix well;

    

14. 14 Cover with plastic wrap and set aside;

    

15. 15 Next, start making the egg skin. Prepare all the ingredients. For eggs, I used 3 whole eggs + the remaining 2 egg yolks;

    

16. 16 Starch + water + salt, stir evenly;

    

17. 17 Beat the egg liquid and mix well;

    

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

    

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

    

20. 20 Take a stainless steel spoon and heat it on the stove over low heat until a drop of water sizzles. Apply a thin layer of oil and then take an appropriate amount of egg liquid (the amount for one egg skin is about 70% full of a small soup spoon);

    

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

    

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

    

23. 23 Gently lift up one side of the dumpling wrapper and cover the meat filling;

    

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

    

25. 25 Finally, turn the egg dumplings over, heat them for a few seconds, and then pour them onto the plate;

    

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