Egg dumplings

Overview

This breakfast is also a daily meal in my family. The fillings of the dumplings can be varied, but the one thing that remains the same is the tender and smooth layer of fried eggs. The dumplings have a crispy texture and a delicious taste. Along with the smoothness of the eggs, they are so delicious that you can’t stop eating them. Egg dumplings, a breakfast full of energy, can satisfy cravings and resist hunger. Children will be energetic all morning in class.

Tags

• staple food
• home cooking
• chives
• egg
• enoki mushroom
• high gluten flour
• oil
• oyster sauce
• pepper
• salt

Ingredients

Steps

1. 1 Add appropriate amount of water to the high-gluten flour to form a dough, cover with plastic wrap and keep aside. The flour requirements for fried dumplings are not strict, whole wheat flour is fine. My family happened to have high-gluten flour, so I chose high-gluten flour.

   

2. 2 Wash the leeks and remove the roots of the enoki mushrooms.

   

3. 3 Take 2 eggs and beat them evenly. Add an appropriate amount of oil to the wok. You can add a little more oil. Do not add additional oil when mixing the filling. After the oil boils, pour in the egg liquid and stir while pouring. Stir as much as possible and let it cool for later use. Wash and blanch the enoki mushrooms in cold water, control the moisture, and chop into small pieces. Chop the leeks to control the water content. Wild leeks are not as moist as domestic leeks, and it is not easy to make soup when adding salt, so there is no need to mix with oil in advance. Put all the ingredients in a basin and add salt, pepper and oyster sauce.

   

4. 4 Stir evenly and the dumpling filling will be mixed and smell particularly delicious.

   

5. 5 Knead the dough into long strips, cut it into larger pieces, roll it into dough, wrap it with leek and egg filling and shape it into large dumplings. The thin skin and big filling will make it delicious.

   

6. 6 Add an appropriate amount of oil to the pan, add the dumplings and fry over low heat until the bottom is golden brown.

   

7. 7 Add half a bowl of water, cover the pot and simmer until the water dries up. The main purpose is to make the dumplings cooked from the inside out.

   

8. 8 Open the lid of the pot. If there is no moisture in the bottom of the pot, the dumplings are ready.

   

9. 9 Take 2 eggs and beat them. You can add a little purified water to make the taste more tender and smooth. Add a little salt and chopped chives and mix well.

   

10. 10 Slowly pour the egg liquid along the edge of the pot, and gently turn the egg liquid in the pot to evenly coat each dumpling with about the same thickness.

    

11. 11 Slowly fry over low heat until cooked, shake the pan so that the whole thing can move in the pan, sprinkle some chopped chives and it's ready to serve.

    

12. 12 Remove from pan and plate.