Egg dumplings
Overview
When I was a child, I only had egg dumplings during the Chinese New Year. My sister sat on a small wooden bench, put a spoon on the fire to heat it, picked up a piece of pork fat with chopsticks and rubbed it on the spoon, poured a little egg liquid on it and... with a sound, turned the spoon flat and put in the filling, folded the egg skin in half and it took a while to make one!
Tags
Ingredients
Steps
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Three eggs
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The minced meat is ready and the dried mushrooms are soaked
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Chop the dried shiitake mushrooms and ginger, add salt, sesame oil, and soy sauce to the meat, mix well, mix well with water starch, and stir well
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Three spoons of cornstarch, one spoonful of starch for one egg. It is best to add cornstarch and a little water. Stir it up. Don’t use too much water. Just cover the flour
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Like this
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Beat the eggs, add a little oil, the oil will make the egg skin not stick to the spoon, pour the water starch into the egg liquid, add the water starch to make the egg dumpling skin less likely to break
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Prepare a large spoon, a brush and a small bowl of oil
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Turn on the minimum heat, put a spoon on the fire to heat it up, and brush a little oil with a brush, just a little bit!
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Use another porcelain spoon to scoop half a spoonful of the egg liquid into the soup spoon. With a pop, the soup spoon is removed from the fire source. Turn the spoon and the egg skin will be formed. If you scoop out more egg liquid and turn the spoon and there is still more egg liquid, you can pour it directly back into the original egg liquid.
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Next, add the fillings. During the entire operation, the spoon can be removed from the fire source, so there is no need to rush!
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Just fold the egg skin in half! How to judge whether the egg skin is ready to be folded in half? When the egg skin is wrinkled on the fire source, it means it is ready to be folded in half. Slowly pour it into the plate and arrange!
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Golden egg dumplings are ready! Have you learned it?
