Hot Pot Egg Dumplings

Overview

This homemade small egg dumpling is a semi-finished product. After it is made, freeze it in the refrigerator. When eating hot pot or making soup in winter, take it out to thaw, and then put it in to cook. It is very delicious and convenient.

Tags

• staple food
• snacks
• egg
• fatty pork
• meat filling

Ingredients

Steps

1. 1 Use a manual egg beater to beat the eggs into egg liquid. They must be beaten very loosely.

   

2. 2 Pick up the fat lard with chopsticks and smear it on the spoon. Be sure to spread it evenly, covering the top and bottom. While applying, heat the spoon on a low fire. Be careful to use a low heat.

   

3. 3 Scoop up a tablespoon (ordinary small porcelain spoon) of egg liquid and pour it into a spoon. Quickly turn the spoon in your hand to spread the egg liquid evenly on the spoon to form an egg skin

   

4. 4 Place the meat filling in the middle of the egg skin

   

5. 5 Use chopsticks to gently pick up one end of the egg skin. Be careful, otherwise the egg skin will break easily

   

6. 6 Cover the egg skin and gently press the edges with chopsticks, and an egg dumpling will be formed.