Egg dumplings

Overview

I used to make it every Chinese New Year. My son clamored to eat it, so I made it on Saturday when I had nothing to do at home.

Crack the eggs into a bowl and add a small amount of salt and beat thoroughly. Use chopsticks until no more egg liquid sticks together.
Let the meat seller mince the fresh meat. When you go home, add cooking wine, salt, chicken essence, minced ginger, oyster sauce and mix well.
Use a ladle to scoop out porridge and heat it on a gas stove. Then brush the inside of the spoon with oil (it’s best to rub it with fat meat. Use salad oil if you don’t have fat meat at home.)
After brushing with oil, heat and pour a spoonful of egg liquid into it (just use the spoon you usually use for soup). Scald it along the edge of a large spoon.
Blanch it into a round egg skin.
Put an appropriate amount of meat filling in the middle of the egg skin.
Then gently pop out one end of the egg skin, pull it over, fold it in half, and cover it with the meat filling.
After pulling it over, use chopsticks to press the two folded layers together, heat them up, and use the moist egg liquid on the egg skin to stick the two layers together so they won't leak.
This will be ready when all the fillings are done. Since the meat filling is raw, it needs to be processed before you want to eat it. You can eat it however you want. I like it steamed, it's more fragrant and fresh.