Egg dumplings

Overview

Egg dumplings are egg skins wrapped with meat fillings. They are nutritious and delicious. Everyone in the family likes to eat them, so they must be made during the Chinese New Year. I have gained some experience in how to make them most beautiful over the past few years: 1. Use free-range eggs to make the egg skins more yellow and add color; 2. Add more meat fillings. Water starch makes it taste more tender; 3. Apply oil (fatty meat) after the spoon is heated. It is best to remove the spoon from the heat when scooping out the egg liquid. Wait for the egg liquid to turn evenly before putting it on the fire; 4. After the edge of the egg skin has solidified, you can cover it with chopsticks. Do not fry it for too long.

Tags

• staple food
• home cooking
• children
• dumplings
• summer recipes
• lunch
• spring festival
• cooking wine
• free range eggs
• light soy sauce
• minced meat
• onions
• seasoning powder
• water starch
• ginger
• salt

Ingredients

Steps

1. 1 Add minced onion, ginger, light soy sauce, salt, cooking wine, and seasoning powder to the minced meat and mix well.

   

2. 2 Add half a bowl (about 3-4 tablespoons) of starch, add in portions, stir while adding, so that the meat can fully absorb it.

   

3. 3 Whisk vigorously in one direction,

   

4. 4 Add a spoonful of water starch to free-range eggs.

   

5. 5 Beat for a while to break up the egg whites, otherwise the egg whites will be visible on the egg dumplings.

   

6. 6 Prepare a piece of fat, turn the gas stove to the lowest heat, heat it with a spoon, and rub it with the fat a few times.

   

7. 7 Scoop a spoonful of egg liquid and gently shake it in a circle. I am doing the first one here. The spoon is not particularly hot. When turning, place it on the fire. If the spoon is very hot when you do it later, it is best to leave the gas stove when turning, otherwise the egg liquid will foam quickly and it will not look good.

   

8. 8 Scoop an appropriate amount of meat filling and place it at 2/3.

   

9. 9 After the edges of the egg skin are solidified, use chopsticks to pick up and cover with the meat filling.

   

10. 10 Press around the joint with chopsticks.

    

11. 11 After frying for a while, it is ready to be served. The finished product can be placed in a soup pot or steamed and stored in the refrigerator.

    

12. 12 This is a comparison picture. The top one shows the egg skin blistering because the spoon is too hot. The bottom one shows it when it is shaken and held away from the fire. It is more delicate.