Mini egg dumplings
Overview
Very mini egg dumplings, cute, one bite, you can mix and match the fillings as you like. It requires a little patience, and it takes very little time to make large egg dumplings that are also very delicious.
Tags
Ingredients
Steps
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Ingredients: 50 grams of beef, 40 grams of pea sprouts, 1 slice of cheese, 2 eggs, 2 grams of starch, 1 slice of lemon.
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Cut the beef into cubes and smash it with a food processor. Very little beef is used for the filling. Since my cooking stick can beat 50 grams of meat at a minimum, there is still a little more filling in the end, which is blunted when I make the wontons.
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Chop the pea shoots and the cheese into small cubes, and put them all into the beef bowl.
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Add a few drops of lemon juice to marinate the beef.
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Crack 2 eggs into a bowl and add one egg white to the beef filling to increase the stickiness of the filling. Mix egg whites and other filling ingredients evenly.
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Prepare the other 1 egg and 1 egg yolk for the egg skin. Beat the egg liquid, dissolve the 2 grams of starch in the formula with a little water, and add the starch water to the egg liquid to increase the toughness of the egg skin.
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Sieve it and the egg skin will be more beautiful.
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Heat a flat non-stick pan over low heat, pour a little egg liquid, and shake the pan quickly to spread the egg liquid evenly.
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The thinner the egg skin here, the better. If there is no flowing egg liquid on the surface, it can be cooked without turning it over. Continue to spread the next piece of skin.
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Use the butterfly dough mold to press out mini egg skins.
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Take an egg skin, dig a little beef filling on the egg skin, fold it in half, and use the stickiness of the meat filling to stick it together. Thick egg skin will not stick together.
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All done and ready to be steamed.
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Cover the bowl with plastic wrap and poke a few holes. Steam for 20 minutes. Done.
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One bite at a time, the meat filling is very tender and not old at all. The baby can easily eat 10 or 8 pieces in one go.
