Bamboo shoots, fresh meat and egg dumplings

Overview

Egg dumplings are dumplings filled with shrimp, pork or beef and mutton and wrapped in egg skin. The key to making egg dumplings is the egg skin, and spreading the egg skin is very difficult. It is not only time-consuming, but also requires patience and skills. But I have a special skill for egg dumplings, which is that the egg dumplings are fried quickly and save a lot of trouble. The egg dumplings I made today are filled with bamboo shoots and lean meat. The bamboo shoots are delicious, the lean meat is salty and fresh, and paired with your favorite sauce, it is definitely a delicious breakfast!

Tags

• snacks
• home cooking
• children
• breakfast
• dinner with friends
• spring recipes
• summer recipes
• edible oil
• egg
• meat filling
• water starch

Ingredients

Steps

1. 1 Prepare the meat filling. I used bamboo shoots, carrots, pork, and green onions to make bamboo shoots and pork fillings

   

2. 2 Add soy sauce, oil, sesame oil and water starch to the meat filling and stir together to form a uniform meat filling

   

3. 3 Beat three eggs well, add three tablespoons of water starch and appropriate amount of salt, and stir together evenly.

   

4. 4 Preheat the omelette pan and place the ingredients on the edge of the pan for easy access

   

5. 5 Turn on low heat, brush a thin layer of oil on the bottom of the pot, spoon in half a spoonful of egg liquid, and spread it all over the circle. When the eggs are half-cooked, pour the mixed meat filling on one side of the egg slices

   

6. 6 Fold the other side over to form an egg dumpling.

   

7. 7 Make all the egg dumplings according to the above steps, put them into the steamer, steam them over low heat for 10 minutes after the water boils.