Homemade egg dumplings
Overview
Every Spring Festival, I miss the New Year’s Eve dinner that my mother cooked when I was a kid. In my hometown, there is a custom of not using the knife on the first day of the new year. On New Year’s Eve, all the ingredients for two days must be prepared. Every year before New Year's Eve, my mother would make homemade chicken bacon, wash the skin, make pork belly and intestines, hand-make egg dumplings, meatballs and fish balls, smoke fish, roll noodles, make glutinous rice balls, etc. I prefer cooking, and I learned a lot of skills from my mother. I also tried it this year.
Tags
Ingredients
Steps
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Soak onions and ginger in water for one hour
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Add onion and ginger water, salt, and cooking wine to the meat filling, stir, then crack in two eggs, and stir in the direction of time. During the mixing process, you can add water appropriately until the meat filling becomes sticky.
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Crack 8 eggs into a bowl, stir evenly, add appropriate amount of cornstarch and stir to form an egg paste. Do not make the egg paste too thick. Use a spoon to scoop it up and drip it into a continuous thin line
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Preheat the pan over low heat. Pour in a spoonful of egg batter. Use a spoon to swirl the egg mixture into a round shape
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After the egg liquid is spread, because it is very thin, it will take time to solidify into an egg skin. While the inside of the egg skin is not completely solidified, quickly put a piece of meat filling on the egg skin. Do not put too much filling, otherwise the egg dumplings will easily crack
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Cover the meat filling with the other side of the egg skin and press the edge of the egg dumpling with the handle of a spoon. After the meat filling is slightly solidified, turn it over and fry again
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After the top and bottom sides of the egg dumplings are slightly browned, remove from the pan. Put water in another pot and bring to a boil. Steam the egg dumplings over high heat for about 10-15 minutes. Do not uncover the lid immediately after turning off the heat. Let it simmer for a while
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After the egg dumplings are taken out of the pan, be careful to spread them out one by one to prevent them from sticking
